| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
Summer |
1 |
Servings |
INGREDIENTS
| 1 |
|
Green chile pepper; cut in half lengthwise and seeded |
| 1 |
cn |
(16-ounce) diced tomatoes with basil; garlic, and oregano |
| 2/3 |
c |
Chopped onion |
| 1/2 |
c |
Chopped fresh cilantro |
| 1 |
|
Jalapeno pepper; seeded and minced |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Ground cumin |
| 2 |
|
Garlic cloves; minced |
| 1 |
cn |
(10-ounce) refrigerated pizza crust |
| 2 |
c |
(8 ounces) shredded mozzarella cheese |
| 3 |
|
Plum tomatoes; sliced lengthwise |
| 1 1/2 |
c |
Cooked chicken; shredded |
| 1/3 |
c |
Green onions; sliced |
| 2 |
tb |
Parmesan cheese |
| 1 |
ts |
Dried oregano |
|
|
Jalapeno peppers |
|
|
Fresh basil sprigs |
INSTRUCTIONS
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 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.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”