Quick and Easy Good For You Garlicy Pizza

This pizza has a good amount of garlic on it and even more fresh vegetables. The oil from the sundried tomatoes brushed on the crust is the perfect touch.

Ingredients:

• 1 12 inch prepared thin and crispy pizza crust
• 1 4 oz Alouette light garlic and herb spreadable cheese
• 2 cup chicken, cooked and diced
• 1 cup onion, diced small
• 1 cup green pepper, diced small
• 1/2 cup zucchini, diced small
• 1/2 cup yellow squash, diced small
• 2 tbsp sun dried tomatoes in oil, chopped, most of oil drained off, reserve 1 tsp oil
• 1 clove garlic, minced
• 1 8 oz bag reduced fat 4 cheese Italian shredded cheese
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Directions:

Preheat oven to 400 degrees. Over medium heat, put olive oil, onion and green peppers in a skillet and saute until soft or about 4 minutes. Add garlic, tomatoes and saute for an additional minute. Finally add zucchini, yellow squash, chicken and cook for another 2 minutes. Add salt and pepper if you wish. Take pan off heat and allow to cool slightly. If a lot of liquid collects in bottom of pan, drain as much off as possible, otherwise your crust will get soggy. Brush edges of pizza crust with reserved oil from tomatoes. Spread 2 to 3 ounces of spreadable cheese across crust, but leave a 1/4 inch rim around crust. Place mixture from skillet in center of crust and spread it across spreadable cheese. Dust top of pizza with 4 ounces of cheese. If you like a more cheesy pizza, add more cheese. Put pizza in oven directly on rack or on a pizza stone, if you have one. Bake for 10 minutes, or until cheese is fully melted and everything is heated through.

Number of Servings: 4

Notes from the Cook: The recipe serves 4 as a light main dish with a salad. It can also be served as an appetizer by cooling pizza thoroughly and cutting it into smaller pieces.