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Pesto Chicken Pizzas

By: Brigitte Raven

"These quick-fix 'pizzas' make a great meal or after-school snack, says Brigitte Raven from Greenfield, Indiana. She spreads tortillas with a cilantro pesto, then tops them with chicken, cheese, tomatoes and olives."

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 cup minced fresh cilantro
1 cup minced fresh parsley
1/3 cup chopped walnuts
1/3 cup grated Parmesan cheese
2 garlic cloves
1/4 cup olive or vegetable oil
8 (6 inch) flour tortillas
1 cup diced cooked chicken
2 cups diced tomatoes
1 (2.25 ounce) can sliced ripe olives, drained
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

Directions

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.
Place tortillas on two ungreased baking sheets. Spread each with about 1 tablespoon pesto. Sprinkle with chicken, tomatoes, olives and cheese. Bake at 450 degrees F for 5-8 minutes or until cheese is melted.