Ingredients

• 3/4 lb. boneless skinless chicken breasts, cut into thin strips
• 1 green pepper, cut into thin strips
• 1/4 cup thin red onion slices
• 1 ready-to-use baked pizza crust (12 inch)
• 1/3 cup BULL'S-EYE Original Barbecue Sauce
• 1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA

Instructions

1. HEAT oven to 400 degrees F.
2. COOK and stir chicken and vegetables in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until chicken is done.
3. SPREAD pizza crust with barbecue sauce; top with chicken mixture and cheese.
4. Place crust directly on middle oven rack and BAKE 15 to 18 min. or until cheese is melted.
5. Shortcut
6. For a quick alternative to the cooked fresh chicken, use chopped chicken from a rotisserie chicken purchased at your local supermarket. Add to pizza along with the cooked vegetables and cheese before baking as directed.
7. VELVEETA Barbecue Chicken Pizza
8. Prepare as directed, substituting 1 pkg. (8 oz.) VELVEETA Mild Cheddar Flavor Shredded Pasteurized Process Cheddar Cheese Food for the shredded triple Cheddar cheese.
9. Substitute
10. Prepare using KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
11. Calories 370
12. Total fat: 13 g
13. Cholesterol 60 mg
14. Sodium 830 mg
15. Protein: 24 g
16. Carbohydrate 39 g
17. Dietary fiber: 1 g