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SharePicadillo Chicken Pizzettas
Chicken and dried fruit make for a sweet and savory topping in this appetizer pizza recipe.
MAKES: 24 servings
SERVING SIZE: 1 triangleCARB GRAMS PER SERVING:
8
Nutrition Facts Per Serving:
- Servings Per Recipe: 24
- Calories: 87
- Protein(gm): 6
- Carbohydrate(gm): 8
- Fat, total(gm): 4
- Cholesterol(mg): 15
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 1
- Vitamin A(RE): 21
- Vitamin C(mg): 1
- Sodium(mg): 226
- Calcium(DV %): 40
- Iron(DV %): 1
- 1 6 - 6 1/2 ounce package pizza crust mix
- 1 cup salsa
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 2 cups sliced or chopped cooked chicken or turkey
- 1/2 cup dried cranberries or raisins
- 1/2 cup pitted green olives coarsely chopped
- 1/4 cup sliced green onion or chopped onion
- 1 tablespoon sliced almonds
- 1 cup shredded Manchego or Monterey Jack cheese (4 ounces)
- 1 tablespoon snipped fresh cilantro
1. Heat oven to 425 degrees F. Prepare pizza crust according to package directions. Pat dough into a greased 15x10x1-inch baking pan (crust will be thin). Bake for 5 minutes. Combine salsa, cinnamon, and cumin in a small bowl; spread evenly over crust. Top with chicken or turkey, cranberries or raisins, olives, onion, and almonds. Sprinkle with cheese.
2. Bake for 15 minutes or until edges of crust are golden. Remove from oven; sprinkle with cilantro. Cut into 12 pieces, cut each piece in half diagonally. Makes 24 servings.
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