Pizza with Red Pepper Sauce



Nonstick cooking spray
2 medium sweet red peppers
1 Anaheim pepper
1 tablespoon olive oil
1 clove garlic, cut up
½ teaspoon salt
½ teaspoon crushed cumin seeds
1 12-inch Italian bread shell
6 ounces coarsely shredded deli-roasted or rotisserie chicken (about 2 cups)
2 green onions, sliced
2 ounces crumbled or shredded queso fresco and/or Monterey Jack cheese (about ½ cup)
2 tablespoons dairy sour cream
¼ cup fresh cilantro leaves
1 small avocado, halved, seeded, peeled, and thinly sliced (optional)
1 serrano pepper or jalapeno pepper, thinly sliced (optional)

1. Line a baking sheet with foil; lightly coat foil with nonstick cooking spray. Set baking sheet aside. Cut sweet peppers and Anaheim pepper in half lengthwise. Remove seeds and membranes. Place pepper halves cut side down on prepared baking sheet. Roast in a 425° oven for 20 minutes or until skins are blistered. Wrap pepper halves in foil; let stand for 10 minutes to steam. Peel and discard pepper skins. Coarsely chop peppers.

2. In a blender container or food processor bowl combine peppers, oil, garlic, salt, and cumin seeds. Cover and blend or process until smooth. (Store sauce in a covered container in the refrigerator for up to 10 days.)

3. Place bread shell on a preheated baking stone or 12-inch pizza pan. Spread with the red pepper sauce. Bake in the 425° oven for 5 minutes. Top with chicken, green onions, and cheese. Bake 5 minutes more. Top with sour cream, cilantro, and, if desired, avocado and sliced pepper.

Serves 6
Serving size: 1 slice

Per serving
Calories: 299
Total Fat: 9 g
Sat: 2 g
Protein: 18 g
Carb: 38 g
Fiber: 1 g
Cholesterol: 28 mg
Sodium: 642 mg




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