LUNCH

Roast Chicken Pizza


roast-chicken-pizza

INGREDIENTS

  • 1 cup Darigold Crema Mexicana Agria
  • 2-3 tablespoons Italian Seasoning
  • Hot pepper flakes to taste (optional)
  • 1 prepared, cooked 10-inch pizza crust (like Boboli)
  • 1-1/2 cups shredded cooked chicken meat
  • 2 to 3 small tomatoes, thinly sliced
  • 1/4 cup chopped red onion
  • Freshly ground black pepper
  • 1/4 cup shredded Italian blend cheese

INSTRUCTIONS

Combine Crema Agria, Italian Seasonings and pepper flakes; mix well. Place pizza crust on cookie sheet or pizza baking pan. Spread cream mixture evenly over top of crust. Scatter shredded chicken over top of cream mixture; top with tomato slices. Sprinkle onion evenly over chicken, dust with pepper. Sprinkle cheese over top. Bake at 450°F, 10 minutes or until pizza topping is bubbly. Cut and serve immediately.

RECIPE YIELD/SERVING SIZE

Makes 6 servings.

NOTES

Variations: Add thinly sliced eggplant, drained canned artichoke pieces, sliced mushrooms, sweet bell peppers. Tip: Deli-cooked chicken left-overs work well as an ingredient for making this pizza.