Ingredients
1
medium poblano chile
1
box (10 oz) frozen corn & butter sauce
1
cup chopped seeded zucchini
1
cup refrigerated salsa, drained
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1 1/2
cups chopped deli rotisserie chicken (from 2-lb chicken)
2
cups shredded pepper Jack or Monterey Jack cheese (8 oz)
Preparation
Set oven control to broil. Line broiler pan with Reynolds Wrap® Aluminum Foil. Place chile on rack in broiler pan. Broil with top about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Wrap chile in foil; let stand 15 to 20 minutes. Peel chile; remove and discard stem, seeds and membranes. Cut into strips; set aside.
Heat oven to 425°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray.
Meanwhile, microwave frozen corn as directed on box 2 to 3 minutes to thaw. In 10-inch nonstick skillet, cook corn and zucchini over medium heat 4 to 5 minutes, stirring frequently, until zucchini is crisp-tender. Stir in chile, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes, stirring occasionally, until thoroughly heated.
In food processor, place salsa. Cover; process until smooth.
Unroll dough on cookie sheet. With pizza cutter or knife, cut into quarters. Press each quarter to form 8x6-inch oval. Spread 2 rounded tablespoonfuls salsa over each oval; top with about 1/3 cup chicken, 1/2 cup corn mixture and 1/2 cup cheese.
Bake 12 to 15 minutes or until crusts are golden brown and cheese is melted. Serve pizzettas with additional salsa, if desired.
