Roasted Poblano Chicken Pizzettas

1 Ratings

1 Comments

Kitchen Tested

Prep 20 min
Total 35 min
Ingredients 7
Servings 4

Make personal-size pizzas with chicken, chiles, chicken, veggies and lots of melty cheese. MORE+ LESS-

By Pillsbury Kitchens

Updated August 3, 2014

Bake-Off® Contest 47, 2014

Edwina Gadsby

Hayden, Idaho

Ingredients

medium poblano chile

box (10 oz) frozen corn & butter sauce

cup chopped seeded zucchini

cup refrigerated salsa, drained

can Pillsbury™ refrigerated classic pizza crust

1 1/2

cups chopped deli rotisserie chicken (from 2-lb chicken)

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.
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 Facts

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%
Potassium: 580mg; 17%
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;