This is a great pizza. It’s a favorite in my house. Instead of the traditional tomato sauce, you use salsa.
You will need an 11″x15″ jelly roll pan, greased.
Preheat your oven to 425 degrees Fahrenheit/220 Celsius.
2 Tablespoons cooking oil
2-3 cups chopped skinless, boneless chicken meat
2 cups sliced yellow or white onions
1 cup sliced green peppers
1 cup sliced red peppers- If you don’t have red, just use an additional cup of green.
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon salt
1 cup salsa- Use whatever heat you prefer.
2 cups shredded Monterey Jack, mozzarella, or cheddar-jack cheese
Make the pizza crust dough
Bake the crust for 6-8 minutes.
Saute the chicken in the cooking oil until no longer pink.
Add the onions and peppers.
Sprinkle with the chili powder, cumin, garlic powder, and salt.
Stir and let cook until the onions and peppers are tender. This will take about 5 minutes.
Spoon the chicken and vegetable mixture over the hot pizza crust.
Top with the salsa.
Add the cheese.
Bake in the preheated oven for another 15 minutes or until the crust is golden and the cheese is melted.
Serve. This is enough for 4-6 people.
If you want, you can make 2- 12″ round pizzas using the same amount of crust and dividing the toppings between the two crusts.