Prep time: 15 minutes
(Ready in 35 minutes)
Olive oil
1 10-ounce can Pillsbury Refrigerated Pizza Crust
3 tablespoons butter or margarine
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1 medium sweet onion, chopped
3 tablespoons hot pepper sauce
1 cup diced Italian plum tomatoes
4 ounces (1 cup) shredded Monterey Jack cheese
Heat oven to 425 degrees. Coat cookie sheet with olive oil.
Unroll dough. With sharp knife or pizza cutter, cut into 4 rectangles. Place rectangles on oiled cookie sheet; press each to form 6-by-5-inch rectangle.
Melt butter in large skillet over medium-high heat. Add chicken, onion and hot pepper sauce; cook 4 to 6 minutes or until chicken is no longer pink, stirring occasionally. Remove from heat. Stir in tomatoes. With slotted spoon, spoon mixture over dough to within 1/4 inch of edges. Sprinkle evenly with cheese.
Bake at 425 degrees for 13 to 16 minutes or until crust is deep golden brown. Makes 4 pizzas.
Nutrition information per pizza: Calories, 540; calories from fat, 230; total fat, 26 grams; saturated fat, 13 grams; cholesterol, 115 mg; sodium, 830 mg; total carbohydrate, 38 grams; dietary fiber, 2 grams; sugars, 6 grams; protein, 38 grams.
Kristin McLaughlin, Boyertown, Pa.
Thursday, February 24, 2000
