Ingredients
- 3/4 pound boneless skinless chicken breasts, cut into thin strips
- 1 green pepper, cut into thin strips
- 1/4 cup thin red onion slices
- 1 (12 inch) ready-to-use baked pizza crust
- 1/3 cup BULL'S-EYE Original Barbecue Sauce
- 1 1/2 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA
Directions
- Heat oven to 400 degrees F.
- 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.
- Spread pizza crust with barbecue sauce; top with chicken mixture and cheese. Place crust directly on middle oven rack.
- Bake 15 to 18 min. or until cheese is melted.
Footnotes
- Kraft Kitchens Tips
- 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