Ingredients:
1 (8 ounce) cans pillsbury refrigerated pizza dough
1/2 cup water
3 tablespoons olive oil
1 (35 g) packages pesto sauce mix
1 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup ricotta cheese
1 small onions, chopped
2 cups shredded cooked chicken
1 (10 ounce) cans sliced mushrooms, welldrained
2 plum tomatoes, sliced
1 cup shredded swiss cheese ( or to taste)
1/4 cup grated romano cheese
Directions:
Set oven to 425 degrees F.
Unroll pizza crust into an ungreased 15 x 10-inch baking pan (can use a larger pan if desired) flatten dough and build up edges slightly.
Prick dough several times with a fork.
Bake for 7 mins, or until lightly browned.
Meanwhile, combine the water, oil and pesto sauce mix in a saucepan.
Cook until heated through (do not boil).
Add spinach, ricotta and onion; mix well.
Spread over crust.
Top with chicken, mushrooms, tomatoes and Swiss and romano cheese.
Bake at 425 degrees F for 7 mins or until crust is golden brown, and cheese is melted.
Servings: 6-8
Time preparation: 25 min.
Time total: 39 min.