Pesto Chicken Pizzas
Kathryn Barczi
These quick-fix “pizzas” make a great meal or after-school snack. Spread tortillas with a cilantro pesto, then top with chicken, cheese, tomatoes and olives.
ingredients
- 1 cup minced cilantro
- 1 cup minced, fresh parsley
- 1/3 cup chopped walnuts
- 1/3 cup grated Parmesan cheese
- 2 garlic cloves
- 1/4 cup olive oil or vegetable oil
- 8 flour tortillas (6 inches)
- 1 cup diced cooked chicken
- 2 cups diced tomatoes
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
directions
- 1
For pesto, combine the first five ingredients in a blender or food processor; cover and process until smooth. While processing, add oil in a steady stream.
- 2
Place tortillas on two ungreased baking sheets. Spread each with about 1 TBSP pesto. Sprinkle with chicken, tomatoes, olives and cheese. Bake at 450° for 5-8 minutes or until cheese is melted.
Source: Kathryn Barczi
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