Mexican Chicken Pizza

Mexican Chicken Pizza

1 prepared pizza crust or thawed frozen bread dough (see note)

8-ounce package cream cheese (low-fat is fine)

1 t. cumin

About 1 1/2 C. cooked chicken breast or store- bought rotisserie or left-over — shredded

1 1/2-2 C. shredded Cheddar cheese

3 to 4 fresh tomatoes, chopped

Optional: cilantro, chopped fresh or dried

Preheat oven to 400° F. While oven heats, combine cream cheese and cumin. Shred chicken and chop tomatoes (if the tomatoes are hard and juiceless, use 1 to 1 1/4 cups of salsa).

When oven is hot, brush prepared crust with olive oil and bake 5 minutes. Remove from oven.

Spread cream cheese mixture evenly over crust. Top with chicken, cheddar cheese and tomatoes. Sprinkle cilantro over all. Bake 5 to 7 minutes until cheese is melted.

Note: If using frozen bread dough: Grease pizza pan or 13-by-9-inch pan with olive oil. Dust with flour. Roll out dough and press into pan. Brush with olive oil and bake for 8 to 10 minutes or until lightly browned. Remove from oven and follow above steps.