Southwest Chicken Pizza With Ratatouille Salsa

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 lb chicken breast tenders, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 small red pepper, chopped
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 medium tomato, chopped
• 12 inches prepared pizza crust
• shredded monterey jack pepper cheese
• 1/2 cup guacamole
• 1/2 cup sour cream
• 1 medium eggplant
• 1 medium zucchini
• 1 medium yellow squash
• 2 tablespoons worcestershire sauce
• 2 tablespoons olive oil
• 4 ripe plum tomatoes, chopped
• 1/2 cup pitted black olives, chopped
• 1/2 cup olive oil
• 3 tablespoons worcestershire sauce
• 3 tablespoons dijon mustard
• 3 tablespoons lemon juice
• 3 tablespoons minced fresh basil
• 3 tablespoons minced fresh parsley
• 2 tablespoons capers, drained
• 2 garlic cloves, minced
• 1/2 teaspoon salt

Recipe

• 1 heat oven to 400. heat oil in 10" skillet over med-hi heat. cook chicken, onion, bell pepper, chili powder, and salt in oil about 8 min, stirring occasionally, until chicken is no longer pink (this could be done on the grill too.just marinate chicen pieces for a couple hours and grill for about 15-20 min).
• 2 sprinkle tomato over pizza crust. top with chicken mixture. place on ungreased cookie sheet or pizza pan. bake 12-15 min or until hot. top with warmed salsa and shredded pepperjack cheese; put back in oven for a few min until cheese is melted. serve with guacamole, and sour cream.
• 3 directions for salsa:.
• 4 cut eggplant, zucchini, and squash lengthwise into 1/2" slices. combine 2 tbsp worcest. sauce and 2 tbsp oil in small bowl, mix well. brush vegies with oil mixture. place vegies on grid. grill over hot coals about 5 min or until vegies are tender, turning often.
• 5 cut vegies into chunks. place in large bowl with tomatoes and olives. combine dressing over vegies; toss well to coat evenly. serve with above recipe. or chill and have it along side other grilled meats.