Chicken, Red Grape, and Pesto Pizza

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