1 pkg (13.8 oz/283 g) refrigerated pizza crust, or my homemade pizza crust recipe here
1⁄2 medium onion
1 jalapeño pepper, or hot cherry pepper
8 oz (250 g) Mozzarella, Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated), divided
2 cups (500 mL) diced cooked chicken breasts
1⁄2 cup (125 mL) mild green taco sauce or tomato salsa
3 garlic cloves, pressed
1⁄2 cup (125 mL) grape tomatoes
1⁄2 cup (125 mL) loosely packed fresh cilantro
1. Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef’s Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12–14 minutes or until crust is golden brown.
2. Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, 1⁄2 cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper®.
3. Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6–7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.
4. Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula.
Yield: 6 servings
U.S. Nutrients per serving (2 rectangles): Calories 380, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 34 g, Protein 28 g, Sodium 820 mg, Fiber 2 g
Cook’s Tips: For a less spicy version, seed the jalapeño pepper before chopping. Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired. If desired, 1⁄4 cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce