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4 servings Ready in 30 minutes or less Prep Time: 10 minutes Cook Time: 15 minutes Serving Suggestions: Two large Boboli Original or Thin Pizza Crusts may be substituted for four Personal Size Crusts. Serve with Shredded Iceberg Lettuce Topped with Cluster Tomato Slices and Avocado Wedges. For jalapeño lovers, top pizzas with sliced fresh or canned nacho jalapeño slices before baking. Nutrition Facts: 413 calories (185 from fat); 21g total fat (10.5g saturated fat); 68mg cholesterol; 870mg sodium; 33g carbohydrate; 1g fiber; 23g protein Daily Values: iron 12% (2.2)mg; calcium 59%; vitamin C 43%; vitamin A 28% |
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recipe categories / pizzas / meat, poultry, and seafood  Chicken Pizza Verde Courtesy of H-E-B Cooking Connections Ingredients: 1 12 ounce tub H-E-B Fully Cooked Shredded Chicken 1 cup refrigerated Classic green salsa 1 cup sour cream (8 ounces) 2/3 cup chopped red bell pepper 1/2 cup chopped green onions 2 (10 ounce) packages Boboli Personal Size Pizza Crusts (2 large Boboli Original or Thin Pizza Crusts may be substituted for 4 Personal Size Crusts.) 8 ounces H-E-B Shredded Monterey Jack Cheese (2 cups) chopped fresh cilantro (optional) Directions: 1. Heat oven to 450 degrees. Place oven racks in bottom half of oven. 2. Blend shredded chicken and salsa in a medium bowl. Chop green onions, bell pepper and cilantro. 3. Place crusts on 2 foil-lined baking sheets. Spread about 3/4 cup chicken mixture evenly over each pizza crust. Spread 1/4 cup sour cream over chicken on each. Sprinkle evenly with shredded cheese. Top with red bell pepper and green onions. 4. Bake 15 minutes or until cheese melts and begins to brown. Let stand 5 minutes. 5. Sprinkle cilantro over pizzas, if desired. Slice each pizza into 4 wedges and serve while hot. |
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