Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Boneless -- skinless |
| \N \N | Chicken |
| \N \N | Breast -- ground |
| 12 ounces | Roma tomatoes -- chopped |
| \N \N | Removed |
| 1 \N | Red pimiento -- diced |
| 1 tablespoon | Fresh parsley -- chopped |
| 1 tablespoon | Fresh oregano -- chopped |
| \N \N | Fresh ground pepper |
| 6 slices | Low fat mozzarella cheese |
| \N \N | Thinly sliced |
| \N \N | Anchovy filets |
| 1 tablespoon | Capers |
| \N \N | Parsley -- for garnish |
Combine all ingredients and top the flipped side of a pizza crust which has been pre-baked at 500~ for 2 to 3 minutes. Place mozzarella slices atop this and then arrange the anchovy filets criss-cross on top of the cheese slices. Sprinkle with capers and bake at 500 until the cheese is melted. Remove from oven and top with chopped parsley.
Brush crust edges with milk
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