Cilantro Pesto Pizza

• 10
• , thawed and risen
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon taco seasoning
• 2 tablespoons olive oil
• 1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese
• 1/2 cup chopped tomato
• 2 tablespoons chopped green onions
• 2 cups fresh cilantro leaves
• 3 tablespoons pine nuts or chopped walnuts
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

1. Spray counter or surface lightly with cooking spray. Combine rolls to form a ball. Roll into a 13-in. circle. Transfer dough to a 12-in. pizza pan coated with cooking spray; build up edges slightly.
2. Poke holes in crust with a fork. Bake at 350u0b0 for 10 minutes. Remove from oven to cool. Meanwhile combine all pesto ingredients in a food processor or blender; cover and process until well blended. Spread pesto evenly over cooled crust.
3. Combine chicken and taco seasoning; mix well. In a large skillet, saute chicken in oil until juices run clear. Top pesto with chicken, cheese, tomato and green onions. Bake at 350u0b0 for 10-15 minutes.

risen, chicken breasts, taco, olive oil, cheese, tomato, green onions, fresh cilantro, pine nuts, garlic, pepper, lime juice, olive oil, salt

Taken from www.tasteofhome.com/recipes/cilantro-pesto-pizza/ (may not work)