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| 1 | Green chile pepper; cut in half lengthwise and seeded |
| 1 Dose | (16-ounce) diced tomatoes with basil; garlic, and oregano |
| 2/3 Tasse | onion chopped |
| 1/2 Tasse | cilantro chopped, fresh |
| 1 | Jalapeno pepper seeded, minced |
| 1 Teelöffel | chilli powder |
| 1/2 Teelöffel | ground cumin |
| 2 | cloves garlic minced |
| 1 Dose | (10-ounce) refrigerated pizza crust |
| 2 Tasse | (8 ounces) shredded mozzarella cheese |
| 3 | Plum tomatoes; sliced lengthwise |
| 1 1/2 Tasse | Cooked chicken; shredded |
| 1/3 Tasse | green onions sliced |
| 2 Esslöffel | parmesan |
| 1 Teelöffel | oregano dried |
| | Jalapeno peppers |
| | Fresh basil sprigs |
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Process chile pepper and tomatoes in a blender until smooth, stopping once to scrape down sides. Set mixture aside.
Saute onion and next 5 ingredients in a nonstick skillet coated with vegetable cooking spray until tender.
Unroll pizza crust, and cut into 4 equal portions; place on 2 baking sheets coated with cooking spray. Roll each portion into a 6 1/2-inch circle, forming a rim around edges. Spread evenly with tomato mixture; sprinkle with mozzarella cheese. Layer evenly with tomato slices, onion mixture, chicken, and green onions; sprinkle with Parmesan cheese and oregano.
Bake at 425° for 18 minutes. Garnish, if desired. Makes 4 pizzas.
until pizzas are firm. Transfer each pizza to a sheet of heavy-duty aluminum foil; seal tightly, and label. Freeze up to 1 month.
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