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1 medium green bell pepper 1 medium red bell pepper 1 medium onion 2 boneless, skinless chicken breast halves (about 4 oz. each) 2 pkg. (10 oz. each) refrigerated pizza crusts 1 tsp. vegetable oil, divided 1-2 Pantry southwestern seasoning mix (or 1 tsp. chili powder and 1/2 tsp. ground cumin) 1 garlic clove, pressed 1/4 c. thick and chunky salsa 2 c. (8 oz. each) shredded Colby & Monterey Jack cheese blend, divided (or Mexican cheese blend) 2 Tbsp. snipped fresh cilantro Additional thick and chunky salsa and sour cream (optional) Preheat oven to 425 degrees. Cut peppers into 1/2 inch thick strips. Cut onion into 1/2 in thick wedges. Cut chicken crosswise into thin strips. Lightly sprinkle baking stone with flour. Unroll both packages of pizza dough and arrange side by side on stone, shaping into a circle. Roll dough to edge of baking stone, pressing seams to seal. To heated stir-fry skillet add 1/2 of oil and chicken; cook about 2-3 minutes or until chicken is no longer pink. Remove from skillet. Add remaining oil, peppers, onion and seasoning mix to skillet. Press garlic over vegetables. Stir-fry 1-2 minutes until vegetables are crisp-tender. Remove skillet from heat; stir in chicken and salsa. Sprinkle half of the cheese evenly over crust. Arrange chicken mixture over cheese. Sprinkle remaining cheese over chicken mixture. Bake 18-22 minutes or until crust is golden brown. Remove from oven. Sprinkle cilantro over pizza; let stand 10 minutes. Cut into wedges. Serve with additional salsa and sour cream, if desired. Serves 8. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |