Monday, May 25, 2009


1 ready-made pizza crust (12-inch)
1 can reduced-fat cream of mushroom soup
1 tbsp olive oil
3 cups frozen California blend veggies
1/2 red bell pepper, cut into thin strips
1/4 tsp garlic powder
1 tbsp chopped onion
1 pkg cooked, refrigerated chicken strips
1 cup shredded low-fat mozzarella cheese

Preheat oven to 450 degrees.

Spread the soup evenly over the pizza crust. Bake at 450 degrees for 5 minutes. Heat oil in a large skillet and add veggies, bell pepper, onion, and garlic. Cook until the vegetables are are crisp tender; spoon onto the pizza crust over the soup. Top veggies with the chicken and sprinkle the cheese over the top. Bake for 5 minutes or until the cheese is melted and the chicken is hot.

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