Spinach-Pesto White Pizza

Total Time Prep/Total Time: 30 min.
Yield 6 slices
Test Kitchen Approved
When my kids were really small, they were reluctant to eat their veggies and I had to get creative. I figured that because pesto is already green, it would be the perfect place for some spinach. The pizza was a big hit. —Janet Burbach, North Platte, Nebraska

Ingredients

  • 1 teaspoon olive oil
  • 3 cups fresh baby spinach
  • 1/4 cup plus 1 tablespoon prepared pesto, divided
  • 1 package (6 ounces) ready-to-use grilled chicken breast strips
  • 1 prebaked 12-inch pizza crust
  • 2 cups shredded part-skim mozzarella cheese
  • 5 bacon strips, cooked and crumbled
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup shredded Parmesan cheese

Directions

  1. Preheat oven to 450°. In a large skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Remove from heat; stir in 1/4 cup pesto. In a small bowl, toss chicken with remaining pesto.
  2. Place crust on an ungreased baking sheet. Spread with spinach mixture; top with chicken, mozzarella cheese and bacon. Drop ricotta cheese by rounded teaspoonfuls over top; sprinkle with Parmesan cheese. Bake 8-10 minutes or until cheese is melted.

Nutrition Facts

1 slice: 453 calories, 22g fat (8g saturated fat), 52mg cholesterol, 956mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 30g protein.

When my kids were really small, they were reluctant to eat their veggies and I had to get creative. I figured that because pesto is already green, it would be the perfect place for some spinach. The pizza was a big hit. —Janet Burbach, North Platte, Nebraska
Recipe Creator

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