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Roasted Poblano Chicken Pizzettas

(1)
  1 reviews
  • 20 min prep time
  • 35 min total time
  • 7 ingredients
  • 4 servings
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Make personal-size pizzas with chicken, chiles, chicken, veggies and lots of melty cheese.

Bake-Off® Contest 47, 2014
Edwina Gadsby
Hayden, Idaho

Ingredients

1
medium poblano chile
1
box (10 oz) frozen corn & butter sauce
1
cup chopped seeded zucchini
1
cup refrigerated salsa, drained
1
can Pillsbury™ refrigerated classic pizza crust
1 1/2
cups chopped deli rotisserie chicken (from 2-lb chicken)
2
cups shredded pepper Jack or Monterey Jack cheese (8 oz)

Steps

  • 1 Set oven control to broil. Line broiler pan with Reynolds Wrap® Aluminum Foil. Place chile on rack in broiler pan. Broil with top about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Wrap chile in foil; let stand 15 to 20 minutes. Peel chile; remove and discard stem, seeds and membranes. Cut into strips; set aside.
  • 2 Heat oven to 425°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray.
  • 3 Meanwhile, microwave frozen corn as directed on box 2 to 3 minutes to thaw. In 10-inch nonstick skillet, cook corn and zucchini over medium heat 4 to 5 minutes, stirring frequently, until zucchini is crisp-tender. Stir in chile, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes, stirring occasionally, until thoroughly heated.
  • 4 In food processor, place salsa. Cover; process until smooth.
  • 5 Unroll dough on cookie sheet. With pizza cutter or knife, cut into quarters. Press each quarter to form 8x6-inch oval. Spread 2 rounded tablespoonfuls salsa over each oval; top with about 1/3 cup chicken, 1/2 cup corn mixture and 1/2 cup cheese.
  • 6 Bake 12 to 15 minutes or until crusts are golden brown and cheese is melted. Serve pizzettas with additional salsa, if desired.
  • 1 Set oven control to broil. Line broiler pan with Reynolds Wrap® Aluminum Foil. Place chile on rack in broiler pan. Broil with top about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Wrap chile in foil; let stand 15 to 20 minutes. Peel chile; remove and discard stem, seeds and membranes. Cut into strips; set aside.
  • 2 Heat oven to 425°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray.
  • 3 Meanwhile, microwave frozen corn as directed on box 2 to 3 minutes to thaw. In 10-inch nonstick skillet, cook corn and zucchini over medium heat 4 to 5 minutes, stirring frequently, until zucchini is crisp-tender. Stir in chile, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes, stirring occasionally, until thoroughly heated.
  • 4 In food processor, place salsa. Cover; process until smooth.
  • 5 Unroll dough on cookie sheet. With pizza cutter or knife, cut into quarters. Press each quarter to form 8x6-inch oval. Spread 2 rounded tablespoonfuls salsa over each oval; top with about 1/3 cup chicken, 1/2 cup corn mixture and 1/2 cup cheese.
  • 6 Bake 12 to 15 minutes or until crusts are golden brown and cheese is melted. Serve pizzettas with additional salsa, if desired.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
630
Calories from Fat
230
% Daily Value
Total Fat
26g
40%
Saturated Fat
14g
68%
Trans Fat
1/2g
Cholesterol
100mg
34%
Sodium
2050mg
85%
Total Carbohydrate
62g
21%
Dietary Fiber
4g
16%
Sugars
7g
Protein
37g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
35%
35%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014
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