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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 15 |
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This recipe was from another site. It has become one of our favorites as either a meal or an appetizer when cut into squared pieces. I sometimes double the sauce mixture and freeze half for a quick meal at a later date. Ingredients:
16 ounces boboli pizza crusts |
2 cups shredded chicken |
3/4 cup spicy shredded cheese |
1 avocado, sliced |
1 cup sour cream |
3 jalapeno peppers, fresh and sliced |
2 anaheim chilies, halved and seeded |
2 red sweet peppers, halved and seeded |
1 clove minced garlic |
1 1/2 tablespoons olive oil |
1/2 teaspoon salt |
1 teaspoon cumin |
Directions:
1. Place Anaheim and red peppers cut side down on greased foil lined baking sheet.
2. Bake at 425 for 20 min.
3. Wrap in foil and let stand 10 min.
4. Remove skins with knife.
5. Chop and put in a blender.
6. Add garlic, oil, salt and cumin.
7. Blend until mixture becomes a smooth sauce.
8. Place Boboli shell on pizza pan and spread sauce over crust.
9. Bake at 425 for 5 min.
10. Top with chicken and cheese.
11. Bake 10 min or until crust and toppings are heated to your taste.
12. Top with Avacado, Sour cream and jalepenos.
13. Cut and serve.
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