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1 pound ground chicken
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon ground black pepper
6 English muffins, split
1 1/2 cups prepared pizza sauce
1 large green or red bell pepper
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
1 (2 1/4 ounce) can sliced black olives, drained
Heat large skillet over medium-high heat until hot. Add chicken, onion, salt, oregano and black pepper. Cook and stir about 6 minutes or until chicken is no longer pink; set aside.
Cover a 15 1/2 x 10 1/2-inch jellyroll baking pan with foil.
Arrange muffins in single layer on prepared pan.
Spread 2 tablespoons pizza sauce on each muffin half.
Cover generously with chicken mixture, dividing evenly.
Cut 12 sliver bell peppers into "smiling" mouth shapes; set aside.
Chop remaining bell pepper; sprinkle over mini-pizzas.
Combine Cheddar and mozzarella cheeses in small bowl; sprinkle generously over mini-pizzas.
Bake at 450 degrees F for 12 minutes or until cheese is light brown.
Make face on each pizza by using 2 olive slices for "eyes" and 1 pepper shape for "mouth."
Makes 12 mini-pizzas.
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