Chicken and Stir-Fry Vegetable Pizza is made a bit different than standard pizza with mushroom soup. Topped with chicken and veggies.
1 can 98 percent fat-free cream of mushroom soup
1 12-inch Italian bread shell
1 tablespoon olive oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
1 10 to 12-ounce package refrigerated cooked chicken strips
1 cup Cheddar cheese, shredded
Dried oregano leaves, crushed OR crushed red pepper (optional)
Place the bread shell onto a 12-inch pizza pan. Spread the can of soup over the Italian bread shell, leaving 1/4-inch of the edge of the shell bare. Bake at 450-degrees for five minutes.
Heat the olive oil in a skillet. Add the vegetables and garlic and cook until tender-crisp. Spoon the vegetables on the pizza. Top with the chicken strips and the cheddar cheese. Sprinkle with oregano, if desired.
Bake for five more minutes or until the cheese is melted.
Recipe makes 4 servings.
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