Fabulous Fajita Pizza

Source: The Pampered Chef

1 medium red bell pepper
1 medium green bell pepper
1 medium onion Vegetable oil
1 garlic clove, pressed
1 to 2 teaspoons Pantry Southwestern Seasoning Mix
1/2 cup thick and chunky salsa
1 (10 ounce) package refrigerated pizza crust
Salt and ground black pepper to taste
6 ounces Cheddar and Monterey jack cheese blend, shredded (1 1/2 cups)
2 tablespoons fresh cilantro, snipped

Heat oven to 425 degrees F.

Slice red and green bell peppers into 1-inch strips using Utility Knife. Slice onion into 1/4-inch thick slices using Ultimate Slice & Grate fitted with v-shaped blade.

Heat Stir-Fry Skillet over high heat; spray with oil using Kitchen Spritzer. Press garlic into Skillet using Garlic Press; stir-fry 30 seconds. Add bell peppers, onion and Seasoning Mix; stir-fry 1 to 2 minutes. Remove from heat; stir in salsa.

Roll pizza crust to a 14-inch circle on Large Round Stone using lightly floured Dough and Pizza Roller. Arrange vegetables over crust. Season with salt and pepper, if desired. Shred cheese using Deluxe Cheese Grater; sprinkle over pizza.

Bake 18 to 20 minutes or until crust is golden brown. Snip cilantro with Kitchen Shears; sprinkle over pizza. Cut with Pizza Cutter; serve using Mini-Serving Spatula.

Yield: 8 servings or 16 sample servings

Nutrients per serving: Calories 190, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 20 g, Protein 9 g, Sodium 460 mg, Fiber 1 g

Cook's Tip: Substitute 1 to 2 teaspoons chili powder for Southwestern Seasoning Mix, if desired.

Chicken Fajita Pizza:
Cut two boneless, skinless chicken breast halves (about 12 ounces) into 1-inch strips; stir-fry 2 to 3 minutes or until meat is no longer pink. Remove from Skillet. Stir-fry vegetables and proceed as recipe directs, tossing cooked chicken with vegetable and salsa mixture.