Servings: 3

Weight Watcher Smart Points: 25

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 1 Tbsp. canola or olive oil
  • 2 cups (8 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese
  • 1 (13.8 oz.) tube refrigerated pizza dough (I used 1lb of homemade crust)
  • 1/2 cup salsa (I used fresh salsa)
  • 1 ½ cups cooked and shredded chicken
  • 1/2 cup chopped sweet onion
  • 3 cups diced fresh red, yellow and green bell peppers (I used all red)

Instructions

  1. 1
  2. Heat oil in a large skillet over medium heat
  3. Add onion; sauté 2 minutes
  4. Add bell peppers; sauté 5 minutes or until crisp-tender.2
  5. Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan
  6. Bake in preheated 425°F 8 minutes
  7. 3
  8. Stir salsa into cooked vegetables; spread over partially baked crust
  9. Top with chicken and cheese.3
  10. Bake 10 to 12 minutes or until crust is deep golden brown
  11. Cut into squares; garnish with cilantro or oregano if desired.

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