Chicken Pizza Mexicana - cooking recipe

Ingredients

2 c. shredded taco-seasoned cheese (8 oz.)
1 (16 oz.) pkg. Italian bread shell or ready-to-serve pizza crust (12 to 14-inches in diameter)
1 1/2 c. chopped cooked chicken
2 Roma (plum) tomatoes, thinly sliced
1 small jalapeno chili, seeded and finely chopped

Preparation

Gas grill. Sprinkle
cheese evenly over bread shell. Top with remaining ingredients. Cover and grill pizza 4 to 6-inches from medium heat 8 to 10 minutes or until crust is crisp and cheese is melted (if crust browns too quickly, place a piece of aluminum foil between crust and grill). Makes 4 servings.