Tex-Mex Pizza

From: Weight Watchers 'Everyone Loves Chicken' Cookbook
Points value for 1 pizza = 6

1TBS Canola Oil
3/4 pound skinless, boneless chicken breasts, cut into 1/2 inch pieces
1/2 small yellow bell pepper, cut into 1/2 inch pieces
1/4 tsp salt
4 (8-inch) jalapeno or whole-wheat flour tortillas
1/2 cup hot, medium or mild salsa
2/3 cup shredded reduced-fat Monterey Jack cheese
1 TBS chopped cilantro


Preheat oven to 450. Heat the oil in a large, nonstick skillet over medium heat. Add the chicken, bell pepper and salt; cook stirring frequently, until the chicken is cooked through (about 7 mins). Transfer to a plate to cool. Toast tortillas in a dry, large, nonstick skillet over medium heat, about 1 minute on each side.

Place the tortillas on a large baking sheet and spread evenly with the salsa. Top with the chicken mixture and sprinkle with cheese. Bake until cheese melts, about 6 minutes. Sprinkle with cilantro, cut each pizza into 4 wedges and serve at once.

I have made these using different color bell peppers as well and it is yummy! We skip the cilantro and never even miss it. We do love the addition of avocado or guacamole :)