Chicken, Red Grape, And Pesto Pizza
- 1 (11-ounce) can refrigerated thin-crust pizza dough
- Cooking spray
- 1/3 cup refrigerated pesto
- 1 1/2 cups seedless red grapes, halved
- 8 ounces shredded skinless, boneless rotisserie chicken breast
- 3 garlic cloves, thinly sliced
- 4 ounces fresh mozzarella cheese, thinly sliced
- 3 tablespoons grated Romano cheese
- 1/4 teaspoon black pepper
- 1/4 cup sliced green onions
- Preheat oven to 425u0b0.
- On a lightly floured surface, pat dough into a 12-inch circle; gently place dough on a pizza pan coated with cooking spray. Spread pesto evenly over dough, leaving a 1/2-inch border around edges. Arrange grapes evenly over dough; top evenly with chicken. Top with garlic and mozzarella; sprinkle with Romano and pepper. Bake at 425u0b0 for 20 minutes or until crust is golden brown. Sprinkle with onions. Cut into 12 wedges.
cooking spray, pesto, red grapes, skinless, garlic, mozzarella cheese, romano cheese, black pepper, green onions
Taken from www.myrecipes.com/recipe/chicken-red-grape-pesto-pizza (may not work)