(MAKES 4 SERVINGS)

INGREDIENTS:

2/3 cup OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts
1 lb. fresh Publix Bakery pizza dough (thawed and doubled in volume)
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
nonstick aluminum foil
1/4 cup flour
1 Tbsp. extra-virgin olive oil
1/2 cup + 2 Tbsp. Buffalo wing sauce, divided
1/2 cup KRAFT Ranch Dressing

STEPS:

1. If pizza dough is frozen, it must be thawed overnight under refrigeration until doubled in volume. Bag contains enough dough for two pizzas; cut dough in half and reserve other half of dough for another pizza. (Use within 24 hours.)
2. Preheat oven to 400°F. Line 2-sided tabletop grill with nonstick foil, then preheat. Sprinkle flour over clean work surface. Roll dough into an 8- x 10-inch oval shape. Brush both sides with olive oil; place dough on tabletop grill. Close lid and grill 4–5 minutes or until crust is golden. Meanwhile, combine 2/3 cup of wing sauce and chicken in a medium bowl.
3. Transfer pizza crust from grill to baking sheet. Spread remaining 2 tablespoons wing sauce evenly over crust. Cover with 1/2 cup of the mozzarella cheese, then top with the chicken mixture. Spoon small amounts of salad dressing evenly over top of pizza. Sprinkle with remaining 1/2 cup mozzarella cheese.
Bake 7–9 minutes or until cheese melts and crust is crisp. Slice and serve.

Meal Idea:

Serve with green salad or fresh fruit.

CALORIES (per 1/4 recipe) 410kcal; FAT 23g; CHOL 125mg; SODIUM 1030mg; CARB 30g; FIBER 4g; PROTEIN 25g; VIT A 40%; VIT C 30%; CALC 15%; IRON 10%

(MAKES 4 SERVINGS)

INGREDIENTS:

3 hot dogs OSCAR MAYER Jumbo Beef Franks
2 tablespoons fresh pre-diced onions
2 tablespoons fresh pre-diced tomatoes
1 lb fresh pizza dough
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup canned baked beans
1 tablespoon extra-virgin olive oil
1/4 cup flour
nonstick aluminum foil

STEPS:

1. If pizza dough is frozen, it must be thawed overnight under refrigeration until doubled in volume. Bag contains enough dough for two pizzas; cut dough in half and reserve other half of dough for another pizza. (Use within 24 hours.)
2. Preheat oven to 400°F. Line 2-sided tabletop grill with nonstick foil, then preheat. Sprinkle flour over clean work surface. Roll dough into an 8- x 10-inch oval shape. Brush top of dough lightly with olive oil; transfer dough to grill, oiled side down. Brush other side with oil. Close lid and grill 4–5 minutes or until crust is golden. Meanwhile, combine in small bowl, beans, onions, and tomatoes. Cut hot dogs into 1/4-inch-thick slices.
3. Transfer pizza crust from grill to baking sheet. Cover crust with mozzarella cheese, then top with bean mixture. Arrange hot dog slices evenly over pizza. Sprinkle with Cheddar cheese. Bake 7–9 minutes or until cheese melts and crust is crisp. Let stand 3–5 minutes, then slice and serve.

CALORIES (per 1/4 recipe) 460kcal; FAT 19g; CHOL 60mg; SODIUM 1320mg; CARB 50g; FIBER 4g; PROTEIN 21g; VIT A 20%; VIT C 4%; CALC 30%; IRON 20%