Summer Fiesta Chicken Pizza

Recipe Ingredients

1		Green chile pepper - cut in half lengthwise and seeded
1		-- (16-ounce) diced tomatoes with basil, garlic, and
2/3 cup	41g / 1.4oz	Chopped onion
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
1		Jalapeno pepper - seeded and minced
1 teaspoon	5ml	Chili powder
1/2 teaspoon	2.5ml	Ground cumin
2		Garlic cloves - minced
1		-- (10-ounce) refrigerated pizza crust
2 cups	292g / 10oz	-- (8 ounces) shredded mozzarella cheese
3		Plum tomatoes - sliced lengthwise
1 1/2 cups	93g / 3.3oz	Cooked chicken - shredded
1/3 cup	20g / 0.7oz	Green onions - sliced
2 tablespoons	30ml	Parmesan cheese
1 teaspoon	5ml	Dried oregano
		Garnishes: jalapeno peppers - fresh basil sprigs

Recipe Instructions

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 6 1/2-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.

Source:
Southern Living

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