Stir-Fry Pizza
Ingredients
- 1 package refrigerated pizza crust (10-oz can )
- 2 chicken breasts (skinned, boned, cut into 2 x 1/4-inch strips)
- 1/2 cup Zesty Italian salad dressing (purchased)
- 1/3 cup plum jelly (or apricot preserves)
- 1/4 cup chili sauce
- 2 tablespoon chicken broth
- 1 teaspoon lemon juice
- 1/4 teaspoon allspice
- 1/4 teaspoon instant minced onion
- 1 cup mushrooms (sliced, fresh)
- 1 bell pepper (medium, cut into ¼-inch strips)
- 4 ounce Monterey Jack cheese (1 c, with or without jalapeno peppers)
- 4 ounce mozzarella cheese (1 c, shredded )
Instructions
Heat oven to 425°. Lightly grease 15 x 10 1-inch baking pan. Unroll dough and place in greased pan, spreading evenly. Bake at 425° for 7 to 10 minutes, or until golden brown. In medium bowl, combine chicken and Italian dressing; set aside. In small saucepan, combine jelly, chili sauce, chicken broth, lemon juice, allspice, and instant minced onion. Bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring frequently. Spread sauce on partially baked crust to within 1 inch of edges. Drain chicken; discard marinade. In large skillet over medium-high heat, cook and stir chicken for 3 minutes. Add mushrooms and pepper. Cook and stir until vegetables are crisp-tender and chicken is no longer pink, 3 to 5 minutes; drain well. Spread chicken mixture over sauce; sprinkle with cheeses. Bake at 425° for 7 to 12 minutes, or until crust is golden brown and cheese is melted.
