Chicken, Red Grape, and Pesto Pizza
Photo: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Related Recipe Collections
Outstanding
Romano cheese, similar to Parmigiano-Reggiano, is a tangy contrast to the grapes.
Yield: 6 servings (serving size: 2 wedges)
Ingredients
- 1 (11-ounce) can refrigerated thin-crust pizza dough
- Cooking spray
- 1/3 cup refrigerated pesto
- 1 1/2 cups seedless red grapes, halved
- 8 ounces shredded skinless, boneless rotisserie chicken breast
- 3 garlic cloves, thinly sliced
- 4 ounces fresh mozzarella cheese, thinly sliced
- 3 tablespoons grated Romano cheese
- 1/4 teaspoon black pepper
- 1/4 cup sliced green onions
Preparation
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.
Wine note: The eclectic flavors of this pizza make it an ideal match for a fun white blend like Seven Daughters Winemaker's Blend White, NV ($12). Great acidity balances the pesto, with its rich olive oil, nuts, and cheese. -Jeffery Lindenmuth
Nutritional Information
- Calories:
- 364
- Fat:
- 14.4g (sat 4.8g,mono 6.3g,poly 1.4g)
- Protein:
- 22.6g
- Carbohydrate:
- 34.6g
- Fiber:
- 1.7g
- Cholesterol:
- 55mg
- Iron:
- 2.5mg
- Sodium:
- 562mg
- Calcium:
- 191mg
Member Ratings and Reviews
Made this last night for a Super Bowl party. I followed the recipe exactly with just one small change--I used about 12 oz. of packaged sliced grilled chicken breast instead of shredded rotisserie chicken. I found that the edges of the crust became brown before the center was fully done, so next time I might cover the edges with tinfoil once they become brown, as I would a pie crust. The crust didn't get as crispy as I'd like it to--might pre-bake a bit next time as some of the other reviews suggest. Overall, we enjoyed the unusual, surprising taste of this pizza, and I will make it again.02/08/10
-For the crust, I used a can of Pillsbury refrigerated thin-crust pizza dough, put it on a rectangular cookie sheet (because let's be honest, rectangle pizzas are just more fun than round pizzas), covered it with a wee bit of olive oil, and prebaked it for 5 minutes before putting all the toppings on (to make it crispier), and then put it back in the oven until it was done.
-I poached a chicken breast and shredded it instead of using rotisserie chicken.
-For the pesto, I used Reduced-Fat Buitoni Pesto with Basil.
-For the cheese, I used part-skim Kraft mozzarella cheese and shredded it myself, and mixed it with a little bit of shaved Parmesan instead of Romano.
-I also topped the whole thing with chopped FRESH basil leaves.
-And then served the entire thing with a side salad and red wine.
Result: crazy deliciousness.02/03/10
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