Chicken Pesto Pan Pizza

Chicken Pesto Pan Pizza
Source: Taste of Home

• 1 tube (13.8 ounces) refrigerated pizza crust
• 1/2 cup water
• 3 tablespoons olive oil
• 1 envelope pesto sauce mix
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup ricotta cheese
• 1/4 cup chopped onion
• 2 cups shredded cooked chicken
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 4 plum tomatoes, sliced
• 1 cup (4 ounces) shredded Swiss cheese
• 1/4 cup grated Romano cheese

Directions:

Unroll pizza crust into an ungreased 15-in. x 10-in. x 1-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; mix well. Spread over crust. Top with the chicken, mushrooms, tomatoes and Swiss and Romano cheeses. Bake at 425° for 7 minutes or until crust is golden and cheese is melted. Yield: 8 servings.