Summer fiesta chicken pizza
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Green chile pepper; cut in half lengthwise and seeded | |
| 1 | can | (16-ounce) diced tomatoes with basil; garlic, and oregano |
| ⅔ | cup | Chopped onion |
| ½ | cup | Chopped fresh cilantro |
| 1 | Jalapeno pepper; seeded and minced | |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| 2 | Garlic cloves; minced | |
| 1 | can | (10-ounce) refrigerated pizza crust |
| 2 | cups | (8 ounces) shredded mozzarella cheese |
| 3 | Plum tomatoes; sliced lengthwise | |
| 1½ | cup | Cooked chicken; shredded |
| ⅓ | cup | Green onions; sliced |
| 2 | tablespoons | Parmesan cheese |
| 1 | teaspoon | Dried oregano |
| Jalapeno peppers | ||
| Fresh basil sprigs | ||
Directions
GARNISHES
Process chile pepper and tomatoes in a blender until smooth, stopping once to scrape down sides. Set mixture aside.
Saute onion and next 5 ingredients in a nonstick skillet coated with vegetable cooking spray until tender.
Unroll pizza crust, and cut into 4 equal portions; place on 2 baking sheets coated with cooking spray. Roll each portion into a 6½-inch circle, forming a rim around edges. Spread evenly with tomato mixture; sprinkle with mozzarella cheese. Layer evenly with tomato slices, onion mixture, chicken, and green onions; sprinkle with Parmesan cheese and oregano.
Bake at 425° for 18 minutes. Garnish, if desired. Makes 4 pizzas.
Note: To freeze, place unbaked pizzas on baking sheets; freeze 4 hours or until pizzas are firm. Transfer each pizza to a sheet of heavy-duty aluminum foil; seal tightly, and label. Freeze up to 1 month.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@...> on Jan 23, 1998