Chicken Fajita Pizza – Don’t wait for company to try this low-fat combination of two favorites.

2 cups shredded skinless, rotisserie chicken breast
1 tsp. chili powder
1 medium onion, thinly sliced
1 medium green bell pepper, seeded and thinly sliced into strips
1 10-13.8-oz. can refrigerated pizza crust
2/3 cup picante sauce
1 1/4 cups shredded reduced-fat Mexican blend cheese

Preheat oven to 425 degrees. Coat pizza pan with nonstick cooking spray. In bowl, combine chicken with chili powder; set aside. In large skillet coated with nonstick cooking spray, sauté onion and green pepper, cooking until crisp tender; set aside. Unroll dough and place in pan; starting at center, press out with hands. Bake 6 minutes or until light golden brown. Remove from oven and spoon chicken, and onion mixture over partially baked crust. Spoon picante sauce over chicken and sprinkle with cheese. Return to oven and bake 10-12 minutes. Makes 8 servings.

Nutritional information per serving: Calories 219 | Calories from fat 26% | Fat 6g | Saturated fat 2g | Cholesterol 41mg | Sodium 546mg | Carbohydrates 21g | Dietary fiber 1g | Total sugars 4g ?Protein 19g | Dietary exchanges: 1 1/2 starch, 2 lean meat

Holly Clegg is the author of the best-selling trim&TERRIFIC cookbooks, Eating Well Through Cancer and Too Hot in the Kitchen: Secrets to Sizzle at Any Age. For more information, visit or