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

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