 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
My family loves pizza and chicken, so I knew when I found this recipe that it would be a hit. We make it at least once a month. Ingredients:
1 tube (13.8 ounces) refrigerated pizza crust |
1 pound boneless skinless chicken breasts, cut into 2-inch strips |
1 tablespoon canola oil |
1 cup sliced green pepper |
1 cup thinly sliced onion |
2 teaspoons chili powder |
1 garlic clove, minced |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 cup salsa |
2 cups (8 ounces) shredded monterey jack cheese |
Directions:
1. Unroll the pizza crust onto a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 425° for 10-15 minutes or until lightly browned.
2. Meanwhile, in a large skillet, saute chicken in oil for 5 minutes or until no longer pink. Add the green pepper, onion, chili powder, garlic, cumin and salt; cook 2-3 minutes longer or until vegetables are crisp-tender. Spoon over crust; top with salsa and cheese.
3. Bake for 12-15 minutes or until crust is golden brown and cheese is melted. Yield: 8-10 slices.
|
|