Mexican Chicken Pizzas
|Skinned boned chicken breast halves||12 Ounce|
|Plum tomatoes||6 , divided|
|Chopped cilantro||1⁄2 Cup (8 tbs), divided|
|Dried oregano||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Garlic||3 Clove (15 gm), peeled|
|Refrigerated pizza crust dough||10 Ounce (1 Can)|
|Green onions||1⁄2 Cup (8 tbs), sliced|
|Shredded part skim mozzarella cheese||4 Ounce|
|Shredded reduced fat monterey jack cheese||4 Ounce|
1. Place chicken in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Drain and shred chicken with 2 forks. Set aside.
2. Cut poblano peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip- top plastic bag; seal bag, and let stand 10 minutes. Peel roasted peppers. Chop 2 pepper halves; set aside.
3. Place remaining 2 roasted pepper halves, 2 plum tomatoes, 1/3 cup cilantro, oregano, and next 5 ingredients in a food processor or blender; process until smooth. Set aside.
4. Preheat oven to 425°.
5. Unroll pizza crust, and cut into 4 equal portions; place 2 portions of dough on each of 2 baking sheets coated with cooking spray. Pat each portion into a 6 1/2-inch square, forming a rim around edges. Spread about 3 tablespoons pureed tomato mixture evenly over crusts. Slice remaining 4 tomatoes, and arrange evenly on pizzas. Top pizzas evenly with chicken, green onions, chopped roasted pepper, and cheeses. Bake at 425° for 15 minutes. Sprinkle pizzas with remaining cilantro just before serving.