Chicken, red grapes and pesto? Weird, right? No... amazing! Gina suggested this recipe to me weeks (or maybe even months) ago and I've been meaning to try it out ever since. My parents are in town this weekend and always up for trying something new so we made it for dinner tonight and it was SO good! (Thank you, Gina!) The recipe dates back to a 2009 issue of Cooking Light magazine... enjoy!
1 can refrigerated thin-crust pizza dough
1/3 cup refrigerated pesto
1 1/2 cups seedless red grapes, halved
8 ounces shredded skinless, boneless rotisserie chicken breast (or the pre-cooked "short-cuts")
3 garlic cloves, thinly sliced (we left this out since our pesto was extra garlicky to begin with)
4 ounces fresh mozzarella cheese, thinly sliced (we used shredded mozzarella)
3 tablespoons grated Romano cheese
1/4 teaspoon black pepper
1/4 cup sliced green onions
1. Preheat oven to 425°.
2. 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 425° for 20 minutes or until crust is golden brown. Sprinkle with onions. Cut into 12 wedges.*
*We followed the directions on the pizza dough and set the oven at 400 degrees, pre-baked it for 5 minutes before added toppings and ended up cutting the cooking time to 10 minutes... do what works for you!
Yield: 6 servings (serving size: 2 wedges)
CALORIES 364 ; FAT 14.4g (sat 4.8g,mono 6.3g,poly 1.4g); CHOLESTEROL 55mg; CALCIUM 191mg; CARBOHYDRATE 34.6g; SODIUM 562mg; PROTEIN 22.6g; FIBER 1.7g; IRON 2.5mg