Tropical Chicken Pizza
By, Monica King
1 can (13.8 oz) Pillsbury® refrigerated classic pi
1 Tbsp olive oil
1 garlic clove, finely chopped
1/4 cup cilantro, chopped
1/4 cup sweetened coconut flakes
1 cup teriyaki sauce, thick variety
1 cup chopped deli rotisserie chicken (from 2-lb container)
8 oz Dole Canned Pineapple Tidbits in Juice, drained
2 cups Reduced-Fat Shredded Mozzarella Cheese
1/4 cup Reduced Fat Shredded Cheddar Cheese
1. Heat oven to 425F. Spray 15x12-inch cookie sheet with Crisco® Original No-Stick Cooking Spray.
2. Unroll pizza crust dough on cookie sheet; press dough to edges of cookie sheet. Brush with oil. Sprinkle with garlic, 2 tablespoons of the cilantro and 2 tablespoons of the coconut. Bake 7 to 8 minutes or until crust is just beginning to brown.
3. Spread teriyaki sauce over partially baked crust to within 1/2 inch of edges. Top evenly with chicken, pineapple and cheeses. Bake 8 to 10 minutes longer or until cheeses are melted and crust is golden brown. Sprinkle with remaining 2 tablespoons each cilantro and coconut.