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Sunday, August 22, 2010


1 can refrigerated pizza crust dough (10 ounce)
2 boneless (4 ounce) skinless chicken breast halves, cooked
3 green onions, cut crosswise into thin diagonal slices
1 cup shredded reduced fat cheddar cheese (4 ounces)
1/2 cup canned Mexican-style corn
2 teaspoons salt free southwest chipotle seasoning mix

1.    1. Preheat the oven to 425°F. Lightly grease a 12 inch pizza pan with nonstick cooking spray.

2.    2. Roll out the pizza dough on a lightly floured surface to a 13 inch round and fit it into the prepared pan. Bake for 10 minutes.

3.    3. Cut or pull the chicken into fine shreds and place in a bowl. Add the remaining ingredients and toss to coat.

4.    4. Spread the mixture over the crust and bake until the crust is crisp and the cheese melts, about 6 minutes longer.

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