Avocado Pesto Chicken Mexican Pizza #Ragu
photo by platingpixels
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
1 pizza
- Serves:
- 12
ingredients
- 1 cup fresh basil
- 1⁄4 cup fresh cilantro
- 1⁄2 cup pine nuts
- 2 avocados, peeled, pitted and cubed
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1 1⁄2 cups olive oil
- 1⁄2 cup Ragú® Pasta Sauce
- 8 ounces boneless skinless chicken breasts (cut into half-inch strips)
- 12 inches pizza dough, crust
- 1 cup drained black beans
- 1 cup shredded cheddar cheese
directions
- To make pesto: Add basil, cilantro, pine nuts, avocados, lemon juice, salt and garlic to a food processor. Pulse until combined. Very slowly add olive oil and pulse, scraping sides if needed, until you reach a smooth consistency. Stir in Ragu tomato sauce.
- To make pizza: Heat a bit of olive oil to medium-high heat in medium saute on non-stick pan. Add chicken strips. Cook 7-8 minutes, stirring occasionally, until completely cooked and opaque white. Remove from pan.
- Cook or heat pizza dough according to package directions, then set oven to 425º F.
- Evenly top cooked pizza crust with prepared pesto sauce, then chicken. Sprinkle shredded cheese on top. Bake 7-8 minutes until all ingredients are heated through and cheese melts. Slice and serve.
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RECIPE SUBMITTED BY
platingpixels
San Jose