Healthier Weekday Pizza

We all like our ooey gooey weekend pizza with lots of cheese and pepperoni. This is a good alternative to make during the week. Instead of pepperoni, you will get yummy marinated chicken and a healthier choice of black beans (shhh, don't tell the kids!). My meat-and-potatoes husband enjoys it too!

Artsy Chick (#4), who would much rather being drawing, than cooking, put most of it together by herself.

Mojo Black Bean-Chicken Pizza

(Submitted to the Tampa Tribune in March 2006 by Ginny Solomon, Brooksville)

1/4 c. chopped fresh cilantro or parsley
1/4 mojo criollo marinade or zesty Italian dressing
1/2 small red onion, cut into very thin strips
1/4 teas. kosher salt
1/8 teas. cracked black pepper
1 can (15 oz.) black beans, drained, rinsed
1 pkg. (6 oz.) refrigerated grilled chicken strips
1 can (13.8 oz.) Phillsbury refrig. pizza crust
3/4 each shredded Monterrey Jack and Mozzarella cheese

Heat oven

to 400 degrees. In medium bowl, mix cilantra, marinade, onion, salt, pepper, beans and chicken. Let stand 10 to 15 min.

Meanwhile,

lightly spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; starting in center; press into 15 x 11 inch. rectangle. Bake 8-12 min. or until light golden brown.

Spread

chicken mixture over partially baked crust to within 1/2 inch of edges. Sprinkle both cheeses over top. Bake 8 min. or longer until cheese is melted and crust is golden brown around edges.

Note: I generally cook my own chicken ahead of time. This would also be great for leftover chicken (and maybe even Thanksgiving turkey).

My taste buds

are not as used to mojo--as I am a more recent transplant from the Midwest, so I prefer the Italian dressing. However, I do use mojo occasionally. It has a citrus-y flavor which is Fab! on pork.