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Spicy Chicken Vegetable Pizzas

Hearty baked dinner that's ready in just minutes! Enjoy this delicious chicken and mix-vegetables pizza recipe.

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  • prep time 10 min
  • total time 35 min
  • ingredients 6
  • servings 2
 

Ingredients

1
can Pillsbury® refrigerated classic pizza crust
1
cup frozen corn, broccoli and red peppers, cooked, well drained
1
cup shredded hot pepper Monterey Jack cheese (4 oz)
3/4
cup shredded or chopped cooked chicken
1/2
cup chopped green onions
1/2
teaspoon dried oregano leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400° F. Grease large cookie sheet. Cut dough in half; place on greased cookie sheet. Press each dough piece into 6-inch round. Bake 10 to 12 minutes or until crust begins to brown.
  • 2 In medium bowl, combine vegetables, cheese, chicken, onions and oregano; toss to combine. Spoon vegetable mixture evenly onto crusts. Bake an additional 10 to 12 minutes or until cheese is melted and crust is golden brown.
  • 1 Heat oven to 400° F. Grease large cookie sheet. Cut dough in half; place on greased cookie sheet. Press each dough piece into 6-inch round. Bake 10 to 12 minutes or until crust begins to brown.
  • 2 In medium bowl, combine vegetables, cheese, chicken, onions and oregano; toss to combine. Spoon vegetable mixture evenly onto crusts. Bake an additional 10 to 12 minutes or until cheese is melted and crust is golden brown.

EXPERT TIPS

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Expert Tips

For hot oven grinders or hoagies, spoon the chicken and vegetable mixture onto split submarine sandwich rolls and bake until heated through. Or, heat the chicken mixture in the microwave oven and roll it into warmed flour tortillas.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
870
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
1760mg
1760%;
Total Carbohydrate
112g
112%
(Dietary Fiber
6g
6%
  Sugars
16g
16%
),
Protein
47g
47%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
45%;
Iron
40%;
Exchanges:
5 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
7 1/2
*Percent Daily Values are based on a 2,000 calorie diet.