Ingredients
1 tube (13.8 ounces) refrigerated pizza crust1/2 cup water3 tablespoons olive oil1 envelope pesto sauce mix1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/2 cup ricotta cheese1/4 cup chopped onion2 cups shredded cooked chicken1 jar (4-1/2 ounces) sliced mushrooms, drained4 plum tomatoes, sliced1 cup shredded Swiss cheese1/4 cup grated Romano cheese
Preparation
Unroll pizza crust into an ungreased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Prick dough several items with a fork. Bake at 425° for 7 minutes or until lightly browned.
Meanwhile, combine the water, oil and pesto sauce mix in a saucepan. Cook until heated through (do not boil). Add the spinach, ricotta and onion.
Spread over crust. Top with chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425° for 7 minutes or until crust is golden and cheese is melted.
