Source:

Classifications: Main Dishes

Qty Measure Ingredient

------------------------------------------------------------

1 1/4 oz package active dry yeast

1 cup warm water (110* to 115*)

2 1/2 cups all-purpose flour

4 tablespoons vegetable oil, divided

1 teaspoon sugar

1 pound boneless skinless chicken breasts, cut into strips

2 cups sliced onions

2 cups sliced green peppers

2 teaspoons chili powder

1 teaspoon garlic powder

1 cup salsa

2 cups (8 oz.) shredded Monterey Jack or Modzzarella cheese

Instructions: In a bowl, dissolve yeast in water. Add flour, 2 tablespoons oil, 1 teaspoon salt and sugar. Beat vigorously by hand 20 strokes. Cover and let rest about 15 minutes. Divide dough in half; press each portion into a greased 12-in. pizza pan. Prick the dough several times with a fork. Bake at 425* for 6-8 minutes. In a skillet, saute chicken in remaining oil until juices run clear. Add onions, peppers, chili powder, garlic powder and remaining salt; cook until vegetables are tender. Spoon over crusts; top with salsa and cheese. Bake for 14-18 minutes or until crust is golden and cheese is melted.

Yield: 2 pizzas (8 slices each)

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One slice (prepared with reduced-fat cheese) equals 1 starch, 1 meat, 1 vegetable, 1/2 fat; also, 193 calories, 544 mg sodium, 23 mg cholesterol, 20 gm carbohydrate, 12 gm protein, 7 gm fat.

Serves: 0

Yields: 2 pizzas

Food Exchanges: