• 6servings
  • 35minutes
  • 290calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1/2 pound boneless skinless chicken breasts, cut into 1/8- to 1/4-inch strips

  3. 1/2 medium bell pepper, cut into thin strips

  4. 1 small onion

  5. 1/2 cup Old El Paso® Thick 'n Chunky salsa

  6. 1 1/2 cups Original Bisquick® mix

  7. 1/3 cup very hot water

  8. 1 1/2 cups shredded mozzarella cheese (6 ounces)

Instructions Jump to Ingredients ↑

  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 crisp-tender 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.


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