Chipotle Chicken Pizza

Add some sizzle to your pizza with chiles and salsa, but don't worry--the veggies and cheese balance the hot flavors deliciously.

1 can (11 ounces) Pillsbury® refrigerated thin pizza crust
1 cup Old El Paso® Thick 'n Chunky mild salsa
1/2 to 1 chipotle chile in adobo sauce, finely chopped (from 7 ounce can)
1 package (5 ounces) refrigerated cooked Southwestern-style chicken breast strips
1/4 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 1/2 cups shredded Mexican cheese blend (6 ounces)

1. Heat oven to 400 degrees F. Spray or grease 15 x 10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15 x 10-inch rectangle.

2. In small bowl, mix salsa and chipotle chile; spread to within 1/2 inch of edges of dough.

3. Top with chicken strips, onion and peppers; sprinkle with cheese.

4. Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.

High Altitude (3500-6500 ft): Bake 2 to 4 minutes longer.

Recipe and photography provided courtesy of Pillsbury