1 medium red bell pepper
1 medium green bell pepper
1 medium onion
Vegetable oil
1 garlic clove, pressed
1-2 teaspoons Southwestern Seasoning Mix
1/2 cup thick and chunky salsa
1 package (10 ounces) refrigerated pizza crust
Salt and ground black pepper to taste
6 ounces cheddar and Monterey Jack cheese blend, shredded (1 1/2 cups)
2 tablespoons fresh cilantro, snipped
1. Preheat oven to 425?F. Slice red and green bell peppers into 1-inch strips Slice onion into ?-inch-thick slices.
2. Heat a stir fry skillet over high heat; spray with oil. Press garlic into skillet using a garlic press; stir-fry 30 seconds. Add bell peppers, onion and Seasoning mix; stir-fry 1-2 minutes. Remove from heat; stir in salsa.
3. Roll pizza crust to a 14-inch circle on a large round stone using a lightly floured pizza roller. Arrange vegetables over crust. Season with salt and pepper, if desired. Shred cheese; sprinkle over pizza.
4. Bake 18-20 minutes or until crust is golden brown. Snip cilantro; sprinkle over pizza. Cut with a pizza cutter; serve.
Yield: 8 servings or 16 sample servings
Nutrients per serving: Calories 190, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 20 g, Protein 9 g, Sodium 460 mg, Fiber 1 g
Cook's Tip: Substitute 1-2 teaspoons chili powder for Southwestern Seasoning Mix, if desired.
Chicken Fajita Pizza: Cut two boneless, skinless chicken breast halves (about 12 ounces) into 1-inch strips; stir-fry 2-3 minutes or until meat is no longer pink. Remove from skillet. Stir-fry vegetables and proceed as recipe directs, tossing cooked chicken with vegetable and salsa mixture.
