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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âThis recipe has always been a hit! Even my kids like itâand itâs such a great way to sneak in extra vegetables.â âCarrie Shaub, Mount Joy, Pennsylvania Ingredients:
1 package (13.8 ounces) refrigerated pizza crust |
8 ounces boneless skinless chicken breasts, cut into thin strips |
1 teaspoon canola oil, divided |
1 medium onion, sliced |
1 medium sweet red pepper, sliced |
1 medium green pepper, sliced |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1 garlic clove, minced |
1/4 cup chunky salsa |
2 cups (8 ounces) shredded reduced-fat mexican cheese blend |
1 tablespoon minced fresh cilantro |
sour cream and additional salsa, optional |
Directions:
1. Unroll dough into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until edges are lightly browned.
2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat in 1/2 teaspoon oil for 4-6 minutes or until no longer pink; remove and keep warm.
3. In the same pan, saute the onion, peppers, chili powder and cumin in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken.
4. Sprinkle half of the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake for 8-10 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro. Serve with sour cream and additional salsa if desired. Yield: 6 servings.
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