I found my camera! And I realized I had forgotten that I had made this chicken, red grape, and pesto pizza when I posted my recipe round-up, so it gets its own entry complete with photo. This meal is a little semi-homemade, but you could do it completely homemade if you were so inclined. That would just involve making the pesto and pizza dough from scratch ahead of time.
I tend to prefer pizzas without tomato sauce, so I loved the pesto base. The fresh mozzarella adds a lot of flavor and creaminess, and the juiciness and sweetness of the grapes is a nice unique twist.
Chicken, Red Grape, and Pesto Pizza
source: Cooking Light, September 2009
1 whole wheat pre-made crust (like Boboli)
1/3 cup refrigerated pesto
1 1/2 cups seedless red grapes, halved
8 oz shredded skinless, boneless chicken breast, cooked
3 garlic cloves, thinly sliced
4 oz fresh mozzarella cheese, thinly sliced
3 tbsp grated Romano cheese
1/4 tsp black pepper
1/4 cup sliced green onions
1. Preheat oven to 425-degrees with pizza stone inside (if desired).
2. Spread pesto evenly over pizza crust, leaving a 1/2 inch border. Spread grapes evenly over pesto, and top with chicken. Place garlic and mozzarella over grapes and chicken. Sprinkle with Romano cheese and pepper. Bake for 20 minutes or until crust is brown and cheese is melted. Sprinkle with onions.