- Details
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Parent Category: Recipes
2 tablespoons vegetable oil
1/2 pound boneless skinless chicken breasts, cut into 1/8- to 1/4-inch strips
1/2 medium bell pepper, cut into thin strips
1 small onion
1/2 cup Old El Paso® Thick 'n Chunky salsa
1 1/2 cups Original Bisquick® mix
1/3 cup very hot water
1 1/2 cups shredded mozzarella cheese (6 ounces)
1.
Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
2.
Heat 10-inch skillet over medium-high heat. Add oil; rotate skillet to coat bottom and side. Cook chicken in oil 3 minutes,
stirring frequently. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisptender
and chicken is no longer pink in center; remove from heat. Stir in salsa; set aside.
3.
Stir Bisquick mix and very hot water in small bowl until soft dough forms; beat vigorously 20 strokes. Press dough in
pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Sprinkle 3/4 cup of the cheese over
crust. Top with chicken mixture. Sprinkle with remaining 3/4 cup cheese.
4.
Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.
High Altitude (3500-6500 ft) Bake about 15 minutes.
