Adapted from
Bridgford, Home Baking Collection
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1 lb
frozen white bread dough, thawed
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1/2 cup
onions, chopped
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1/2 cup
bell peppers, chopped
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1 lb
ground chicken breast
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1 1/4 ozs
low-sodium taco seasoning mix
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1 cups
cheddar cheese, shredded
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4 ozs
Monterey Jack cheese, shredded
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16 ozs
canned dark red kidney beans, drained
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4 ozs
canned green chiles, diced
Preheat oven to 400. Prepare a 12" pizza pan with cooking spray; set aside. In a skillet, cook onions, bell peppers, and chicken. Cook until vegetables are tender and chicken is no longer pink. Stir in seasoning mix. Mix well and set aside. On a lightly floured surface, roll dough out to fit prepared pan. Place dough in pan, pressing to fit edges. Bake for 15 minutes. Remove from oven. Sprinkle half cup of each cheese over crust. Top with taco meat, beans, and chiles. Sprinkle with remaining cheese. Reduce oven temperature down to 375. Bake whole pizza for 20 minutes or until cheese is bubbly and crust edges are brown.