1 1/2
cups shredded Monterey Jack cheese, (6 ounces)
2
cups cut-up cooked chicken
1/2
cup sliced ripe olives
1
medium avocado, sliced
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Steps
1
Heat oven to 425°F. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside. Stir Bisquick mix and cold water until soft dough forms. Pat or roll dough into 12-inch circle on ungreased cookie sheet with hands dusted with Bisquick mix; pinch edge, forming 1/2-inch rim. Or pat dough in 12-inch pizza pan.
2
Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.
3
Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.
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Store unripe avocados at room temperature and ripe ones in a refrigerator for up to a week.
If you’re really in a hurry, go ahead and use a ready-made pizza crust for the base of this spectacular pizza.
To prevent the avocado from turning brown, brush the cut surfaces with lemon juice.
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Nutrition Facts
Serving Size:1 Serving
Calories
315
Calories from Fat
155
Total Fat
17 g
Saturated Fat
8 g
Cholesterol
50 mg
Sodium
980 mg
Potassium
380 mg
Total Carbohydrate
23 g
Dietary Fiber
2 g
Protein
19 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
4%
4%
Calcium
22%
22%
Iron
12%
12%
Exchanges:
1 Starch; 1 Vegetable; 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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