• 1/2 lb           ground chicken, turkey, or pork
  • 1/2 cup        chopped onion
  • 1/2 cup        chopped red bell pepper
  • 3/4 tsp         ground cumin
  • 1/2 tsp          chili powder
  • 2 each         garlic cloves, minced
  • 1/2 cup         fat-free, fire-roasted salsa verde
  • 1 can             11oz refrigerated thin crust pizza dough
  • 3/4 cup        Mexican blend shredded cheese
  • Cooking spray
  • 1/4 cup         fat-free sour cream (optional)


  1. Preheat oven to 425.
  2. Heat a large nonstick skillet over medium-high heat. Add ground meat to pan, cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove meat mixture from heat; stir in salsa. 
  3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6x4-inch rectangle. Working with 1 rectangle at a time, spoon about 1/2 cup meat mixture on one side of dough. Top with 3 tbsp cheese; fold dough over mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and mixture.
  4. Bake at 425 for 12 minutes or until browned. Served with sour cream, if using. 

Yields: 4 servings. Cooking Light.