- Total: 33 min
- Prep: 15 min
- Cook: 18 min
- Yield: 6 servings
Ingredients
3/4 lb. boneless skinless chicken breasts, cut into thin strips
1 green pepper, cut into thin strips
1/4 cup thin red onion slices
1 ready-to-use baked pizza crust (12 inch)
1/3 cup BULL'S-EYE Original Barbecue Sauce
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA
Directions
- 1. HEAT oven to 400 degrees F.
- 2. COOK and stir chicken and vegetables in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until chicken is done.
- 3. SPREAD pizza crust with barbecue sauce; top with chicken mixture and cheese.
- 4. Place crust directly on middle oven rack and BAKE 15 to 18 min. or until cheese is melted.
- Shortcut
- For a quick alternative to the cooked fresh chicken, use chopped chicken from a rotisserie chicken purchased at your local supermarket. Add to pizza along with the cooked vegetables and cheese before baking as directed.
- VELVEETA Barbecue Chicken Pizza
- Prepare as directed, substituting 1 pkg. (8 oz.) VELVEETA Mild Cheddar Flavor Shredded Pasteurized Process Cheddar Cheese Food for the shredded triple Cheddar cheese.
- Substitute
- Prepare using KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
- Calories 370
- Total fat: 13 g
- Cholesterol 60 mg
- Sodium 830 mg
- Protein: 24 g
- Carbohydrate 39 g
- Dietary fiber: 1 g
