** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Heat oven to 475 degrees. Cut chicken into strips, 1/8-to 1/4-inch thick.
3. Heat 10-inch skillet until 1 or 2 drops of water bubble and skitter when sprinkled in skillet.
4. Add oil and rotate to coat inside of skillet.
5. Add chicken; cook and stir 3 minutes. Add pepper and onion; cook and stir 3 to 4 minutes until vegetables are crisp tender.
6. Remove from heat; stir in salsa and set aside.
7. Prepare Pizza Crust. Sprinkle 3/4 cup of the cheese over the crust.
8. Top with chicken mixture; Sprinkle with remaining cheese.
9. Bake at 475 degrees for 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.
10. PIZZA CRUST Grease a cookie sheet or 12-inch pizza pan.
11. Mix biscuit baking mix and hot water; beat vigorously 20 strokes.
12. Turn dough onto surface well dusted with baking mix or flour.
13. Knead about 60 times or until smooth and no longer sticky.
14. 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.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, MSG, Poultry, Cheese, Onion allergies.
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