Cilantro Pesto Pizza

• 10 rhodes frozen dinner rolls, thawed to room temperature
• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 1 tablespoon taco seasoning
• 2 tablespoons olive oil
• 1 1/2 cups grated colby-monterey jack cheese
• 1/2 cup chopped tomato
• 2 tablespoons chopped green onions
• Cilantro Pesto
• 2 cups cilantro leaves
• 1 jalapeno pepper, seeded and chopped
• 2 garlic cloves, minced
• 3 tablespoons pine nuts or 3 tablespoons walnuts
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• salt and pepper

1. Spray counter lightly with non-stick cooking spray.
2. Combine rolls together and roll into a 13-inch circle.
3. Place on a sprayed 12-inch pizza pan.
4. Poke several times with a fork to prevent bubbles from forming.
5. Bake at 350u0b0F 10 minutes. Remove from oven to cool.
6. Combine cilantro pesto ingredients in a small food processor bowl and process until almost smooth.
7. Spread evenly over cooled crust.
8. In a bowl, combine chicken and taco seasoning and mix well.
9. Heat olive oil in a skillet over medium heat.
10. Add chicken and cook until cooked through.
11. Place chicken evenly over pesto.
12. Top with cheese, tomatoes and green onion.
13. Bake at 350u0b0F 10-15 minutes.

rolls, chicken breast, taco, olive oil, colbymonterey, tomato, green onions, cilantro, cilantro, pepper, garlic, pine nuts, olive oil, lime juice, salt

Taken from www.food.com/recipe/cilantro-pesto-pizza-502115 (may not work)