Southwestern Pizza Con Queso

From 29 Minutes to Dinner by Pampered Chef

1 pkg. prebaked thin crust pizza crust (may use refrigerated or homemade crust as well)

8 oz. cooked chicken breasts (about 2 cups) shredded

1 tsp. vegetable oil

1 small red bell pepper

1 small green bell pepper

1 small onion (red or white)

2 tbsp. Southwestern Seasoning Mix

2/3 cup prepared Monterey Jack salsa con queso dip

1/2 cup shredded Mexican cheese blend

Preheat oven to 450 degrees.  Place pizza crust top side down on baking stone.  (the technique of placing prepared crust top side down then flipping for toppings keeps the crust crisp)  Bake 4 - 5 minutes OR until crust is golden brown and crisp.  Remove baking stone from oven/turn crust top side up.

Shred chicken.  Add oil to skillet and heat over medium heat 1 - 3 minutes or until shimmering.  Cut bell peppers  and onion into thin slices.  Add bell peppers, onion and seasoning mix to bowl; toss to coat.  Add vegetable mixture to skillet; cook 2 - 3 minutes or until tender.  Add chicken; cook 1 minute or until heated through.  Remove from heat.

Spread salsa con queso dip over crust to within 1 inch of edge.  Top evenly with chicken mixture; sprinkle with cheese.  Bake 7 - 8 minutes or until cheese is melted.  Remove from oven; cut in to wedges.