This quick chicken pizza with a Mexican twist is lower in fat and calories than most other pizzas.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large nonstick skillet cook chicken strips in hot oil over medium-high heat about 5 minutes or until no longer pink. Remove from skillet. Add sweet pepper and onion to skillet; cook about 5 minutes or until tender. Remove from skillet; set aside.

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  • Coat a 15x10x1-inch baking pan with nonstick cooking spray. Unroll pizza dough into pan; press with fingers to form a 12x8-inch rectangle. Pinch edges of dough to form crust.

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  • Spread crust with picante sauce. Top with chicken and vegetables; sprinkle with cheddar cheese. Bake in a 400 degree F oven for 13 to 18 minutes or until crust is brown and cheese is melted. Makes 6 servings.

Nutrition Facts

305 calories; 9 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 43 mg cholesterol; 527 mg sodium. 283 mg potassium; 34 g carbohydrates; 2 g fiber; 1 g sugar; 21 g protein; 1215 IU vitamin a; 33 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 3 mg iron;

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