Chicken-Pesto Pan Pizza

• 1 (8 ounce) canpillsbury refrigerated pizza dough
• 12 cup water
• 3 tablespoons olive oil
• 1 (35 g) package pesto sauce mix
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 12 cup ricotta cheese
• 1 small onion, chopped
• 2 cups shredded cooked chicken
• 1 (10 ounce) can sliced mushrooms, welldrained
• 2 plum tomatoes, sliced
• 1 cup shredded swiss cheese (or to taste)
• 14 cup grated romano cheese

1. Set oven to 425 degrees F.
2. Unroll pizza crust into an ungreased 15 x 10-inch baking pan (can use a larger pan if desired) flatten dough and build up edges slightly.
3. Prick dough several times with a fork.
4. Bake for 7 mins, or until lightly browned.
5. Meanwhile, combine the water, oil and pesto sauce mix in a saucepan.
6. Cook until heated through (do not boil).
7. Add spinach, ricotta and onion; mix well.
8. Spread over crust.
9. Top with chicken, mushrooms, tomatoes and Swiss and romano cheese.
10. Bake at 425 degrees F for 7 mins or until crust is golden brown, and cheese is melted.

canpillsbury, water, olive oil, pesto sauce, ricotta cheese, onion, chicken, mushrooms, tomatoes, swiss cheese, romano cheese

Taken from www.food.com/recipe/chicken-pesto-pan-pizza-71137 (may not work)