| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats, Vegetables |
|
Cheese/eggs, Main dish, Poultry |
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless, skinless |
|
|
chicken breasts |
| 2 |
T |
Vegetable oil |
| 1/2 |
|
Green bell pepper, cut into |
|
|
thin rings |
| 1 |
|
Onion, sliced |
| 1/2 |
c |
Salsa or picante sauce |
| 1 1/2 |
c |
Shredded mozzarella cheese |
|
|
6 ounces |
|
|
Pizza crust, see below |
| 1 1/2 |
c |
Biscuit baking mix |
| 1/3 |
c |
Hot water |
INSTRUCTIONS
Move oven rack to lowest position. Heat oven to 475 degrees. Cut
chicken into strips, 1/8-to 1/4-inch thick. Heat 10-inch skillet until
1 or 2 drops of water bubble and skitter when sprinkled in skillet.
Add oil and rotate to coat inside of skillet. Add chicken; cook and
stir 3 minutes. Add pepper and onion; cook and stir 3 to 4 minutes
until vegetables are crisp tender. Remove from heat; stir in salsa
and set aside. Prepare Pizza Crust. Sprinkle 3/4 cup of the cheese
over the crust. Top with chicken mixture; Sprinkle with remaining
cheese. Bake at 475 degrees for 12 to 15 minutes or until crust is
brown and cheese is melted and bubbly. PIZZA CRUST Grease a cookie
sheet or 12-inch pizza pan. Mix biscuit baking mix and hot water; beat
vigorously 20 strokes. Turn dough onto surface well dusted with baking
mix or flour. Knead about 60 times or until smooth and no longer
sticky. With hands dusted with baking mix or flour, press dough into
13-inch circle on cookie sheet or press in pizza pan; pinch edge,
forming 1/2-inch rim. Preparation time: 20 minutes : Baking
time: 12 to 15 minutes From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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