Make personal-size pizzas with chicken, chiles, chicken, veggies and lots of melty cheese.
Bake-Off® Contest 47, 2014
Edwina Gadsby
Hayden, Idaho
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1
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medium poblano chile
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1
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box (10 oz) frozen corn & butter sauce
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1
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cup chopped seeded zucchini
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1
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cup refrigerated salsa, drained
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1
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can Pillsbury™ refrigerated classic pizza crust
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1 1/2
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cups chopped deli rotisserie chicken (from 2-lb chicken)
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2
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cups shredded pepper Jack or Monterey Jack cheese (8 oz)
Steps
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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.
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2
Heat oven to 425°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray.
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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.
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4
In food processor, place salsa. Cover; process until smooth.
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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.
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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.
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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 PER SERVING
Serving Size: 1 Serving
- Calories
- 630
- Calories from Fat
- 230
% Daily Value
- Total Fat
- 26g
- 40%
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- Saturated Fat
- 14g
- 68%
- Trans Fat
- 1/2g
- Cholesterol
- 100mg
- 34%
- Sodium
- 2050mg
- 85%
- Total Carbohydrate
- 62g
- 21%
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- Dietary Fiber
- 4g
- 16%
- Sugars
- 7g
- Protein
- 37g
- 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.
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