Avocado Pesto Chicken Mexican Pizza #Ragu

• 1 cup fresh basil
• 14 cup fresh cilantro
• 12 cup pine nuts
• 2 avocados, peeled, pitted and cubed
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 12 teaspoon salt
• 1 12 cups olive oil
• 12 cup Ragu Pasta Sauce
• 8 ounces boneless skinless chicken breasts (cut into half-inch strips)
• 12 inches pizza dough, crust
• 1 cup drained black beans
• 1 cup shredded cheddar cheese

1. To make pesto: Add basil, cilantro, pine nuts, avocados, lemon juice, salt and garlic to a food processor.
2. Pulse until combined.
3. Very slowly add olive oil and pulse, scraping sides if needed, until you reach a smooth consistency.
4. Stir in Ragu tomato sauce.
5. To make pizza: Heat a bit of olive oil to medium-high heat in medium saute on non-stick pan.
6. Add chicken strips.
7. Cook 7-8 minutes, stirring occasionally, until completely cooked and opaque white.
8. Remove from pan.
9. Cook or heat pizza dough according to package directions, then set oven to 425 degrees F.
10. Evenly top cooked pizza crust with prepared pesto sauce, then chicken.
11. Sprinkle shredded cheese on top.
12. Bake 7-8 minutes until all ingredients are heated through and cheese melts.
13. Slice and serve.

fresh basil, fresh cilantro, nuts, avocados, lemon juice, garlic, salt, olive oil, pasta sauce, chicken breasts, pizza, black beans, cheddar cheese

Taken from www.food.com/recipe/avocado-pesto-chicken-mexican-pizza-ragu-524975 (may not work)