Roast Chicken Pizza

Ingredients

• 1 cup Darigold Crema Mexicana Agria
• 2-3 tablespoons Italian Seasoning
• Hot pepper flakes to taste (optional)
• 1 prepared, cooked 10-inch pizza crust (like Boboli)
• 1-1/2 cups shredded cooked chicken meat
• 2 to 3 small tomatoes, thinly sliced
• 1/4 cup chopped red onion
• Freshly ground black pepper
• 1/4 cup shredded Italian blend cheese

Instructions

Combine Crema Agria, Italian Seasonings and pepper flakes; mix well. Place pizza crust on cookie sheet or pizza baking pan. Spread cream mixture evenly over top of crust. Scatter shredded chicken over top of cream mixture; top with tomato slices. Sprinkle onion evenly over chicken, dust with pepper. Sprinkle cheese over top. Bake at 450°F, 10 minutes or until pizza topping is bubbly. Cut and serve immediately.

Makes 6 servings.

Variations: Add thinly sliced eggplant, drained canned artichoke pieces, sliced mushrooms, sweet bell peppers.

Tip: Deli-cooked chicken left-overs work well as an ingredient for making this pizza.