Cilantro Pesto Pizza

• 10 RhodesTM Dinner Rolls, thawed and risen
• 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tbsp. taco seasoning
• 2 tbsp. olive oil
• 1-1/2 cup grated colby-Jack cheese
• 1/2 cup chopped tomatoes
• 2 tbsp. chopped green onion
• 2 cups cilantro leaves
• 1 jalapeno pepper, seeded and chopped
• 2 cloves garlic, minced
• 3 tbsp. pine nuts
• walnuts
• 2 tbsp. olive oil
• 1 tbsp. fresh lime juice
• salt and pepper to taste

1. Spray counter lightly with non-stick cooking spray.
2. Combine rolls into a ball and roll into a 13-inch circle.
3. Place on a sprayed 12-inch pizza pan.
4. Poke several times with a fork and bake at 350F 10 minutes.
5. 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 350F 10-15 minutes.

dinner rolls, chicken, taco seasoning, olive oil, cheese, tomatoes, green onion, cilantro, pepper, garlic, pine nuts, walnuts, olive oil, lime juice, salt

Taken from www.foodgeeks.com/recipes/21635 (may not work)