Cilantro Pesto Pizza: A Southwestern Culinary Adventure

The aroma of cilantro always transports me back to my grandmother’s kitchen. She was a master of Southwestern cuisine, and cilantro was her secret weapon. While she never made pizza with it (her tastes were more traditional), I can almost hear her encouraging me to experiment, saying, “Mija, don’t be afraid to play with flavors!” This Cilantro Pesto Pizza is a tribute to her spirit – a bold, unexpected twist on a classic that I know she would have loved.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 20-25 minutes
• Total Time: 45-50 minutes
• Servings: 6
• Yield: 1 pizza
• Dietary Type: Not Vegetarian (Contains Chicken)

Ingredients

• 10 Rhodes frozen dinner rolls, thawed to room temperature
• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 1 tablespoon taco seasoning
• 2 tablespoons olive oil
• 1 1⁄2 cups grated Colby-Monterey Jack cheese
• 1⁄2 cup chopped tomato
• 2 tablespoons chopped green onions

For the Cilantro Pesto:

• 2 cups cilantro leaves
• 1 jalapeno pepper, seeded and chopped
• 2 garlic cloves, minced
• 3 tablespoons pine nuts or 3 tablespoons walnuts
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

Equipment Needed

• Non-stick cooking spray
• Rolling pin
• 12-inch pizza pan
• Fork
• Small food processor
• Skillet
• Mixing bowl

Instructions

1. Preheat your oven to 350°F (175°C). Lightly spray your counter with non-stick cooking spray. This will prevent the dough from sticking while you work with it.
2. Combine the thawed Rhodes dinner rolls together. On the prepared surface, use a rolling pin to roll the combined rolls into a 13-inch circle. Don’t worry if it’s not perfectly round; rustic charm is part of the appeal.
3. Carefully place the rolled-out dough onto a sprayed 12-inch pizza pan. Gently press the dough to the edges of the pan, forming a slight crust.
4. Using a fork, poke the dough several times. This crucial step prevents large air bubbles from forming during baking, which can result in an uneven crust.
5. Bake the pizza crust at 350°F (175°C) for 10 minutes. This par-baking ensures the crust is sturdy enough to hold the toppings. Remove the pan from the oven and let the crust cool slightly.
6. While the crust is baking, prepare the cilantro pesto. In a small food processor, combine the cilantro leaves, jalapeno pepper, minced garlic cloves, pine nuts (or walnuts), olive oil, and fresh lime juice. Process until the mixture is almost smooth. Taste and season with salt and pepper to your liking.
7. Evenly spread the cilantro pesto over the slightly cooled pizza crust, leaving a small border around the edge.
8. In a mixing bowl, combine the chicken pieces with the taco seasoning. Mix well to ensure the chicken is evenly coated with the spices.
9. Heat the remaining olive oil in a skillet over medium heat. Add the seasoned chicken and cook until it is fully cooked through and no longer pink inside. This usually takes about 5-7 minutes, depending on the size of the chicken pieces.
10. Evenly distribute the cooked chicken over the pesto-covered crust.
11. Top the pizza with the grated Colby-Monterey Jack cheese, chopped tomatoes, and chopped green onions.
12. Bake the assembled pizza at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
13. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Expert Tips & Tricks

• Spice Level Control: Adjust the amount of jalapeno in the pesto to control the heat. For a milder flavor, remove the seeds and membranes completely. For extra heat, leave some seeds in.
• Pesto Perfection: The pesto can be made a day ahead and stored in the refrigerator in an airtight container. This allows the flavors to meld together even more. If the pesto thickens, add a little more olive oil to thin it out.
• Chicken Prep: To save time, you can use pre-cooked rotisserie chicken instead of cooking it yourself. Simply shred the chicken and toss it with the taco seasoning.
• Crust Crispiness: For a crispier crust, place a pizza stone in the oven while it preheats. Then, bake the pizza directly on the hot stone.
• Cheese Variation: Feel free to experiment with different types of cheese. Pepper jack, mozzarella, or cheddar would all be delicious alternatives.

Serving & Storage Suggestions

Serve the Cilantro Pesto Pizza hot, straight from the oven. It’s delicious on its own, but it also pairs well with a side salad or a cup of creamy tomato soup.

Leftover pizza can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, you can use the oven, a toaster oven, or a skillet. Reheating in the oven will yield the best results, preserving the crust’s crispness. To reheat in the oven, preheat to 350°F (175°C) and bake for about 5-10 minutes, or until heated through. To reheat in a skillet, place the pizza slice in a skillet over medium heat and cook for a few minutes per side, until heated through and the cheese is melted.

While freezing is possible, it might affect the crust texture. To freeze, wrap the pizza slices individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	564.1 kcal	N/A
Calories from Fat	N/A g	N/A
Total Fat	23.8 g	36%
Saturated Fat	6.9 g	34%
Cholesterol	59.5 mg	19%
Sodium	785.4 mg	32%
Total Carbohydrate	57.9 g	19%
Dietary Fiber	2.7 g	10%
Sugars	6.7 g	N/A
Protein	29.6 g	59%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Option: Replace the chicken with grilled vegetables like bell peppers, zucchini, and corn.
• Gluten-Free Crust: Use a store-bought gluten-free pizza crust or make your own.
• Vegan Pesto: Substitute the pine nuts with sunflower seeds and omit the cheese or use a vegan cheese alternative. Nutritional yeast can be added to the pesto for a cheesy flavor.
• Spicy Kick: Add a pinch of cayenne pepper to the taco seasoning or include a serrano pepper in the pesto.
• Seasonal Twist: In the fall, add roasted butternut squash or pumpkin to the toppings for a seasonal variation.

FAQs (Frequently Asked Questions)

Q: Can I use dried cilantro instead of fresh?
A: Fresh cilantro is essential for the best flavor in the pesto. Dried cilantro won’t provide the same vibrant taste.

Q: Can I make the pizza dough from scratch?
A: Absolutely! Feel free to use your favorite pizza dough recipe instead of the Rhodes rolls. Just ensure the dough is rolled to the correct thickness.

Q: What can I use instead of pine nuts in the pesto?
A: Walnuts are a great alternative to pine nuts. You can also use almonds or even sunflower seeds.

Q: How do I prevent the crust from getting soggy?
A: Par-baking the crust before adding the toppings helps prevent it from becoming soggy. Also, avoid adding too much sauce or toppings.

Q: Can I add other vegetables to the pizza?
A: Of course! Bell peppers, onions, and black olives would all be delicious additions.

Final Thoughts

This Cilantro Pesto Pizza is a delightful fusion of Southwestern flavors and classic Italian comfort food. Don’t be afraid to experiment with the ingredients and make it your own. Whether you’re hosting a casual get-together or simply craving a delicious weeknight meal, this pizza is sure to impress. I encourage you to give it a try and let me know what you think! Pair it with a crisp Mexican beer or a refreshing margarita for the ultimate Southwestern experience. Buen provecho!