1 Tablespoon Olive Oil
1 12-inch Boboli crust or a Refrigerated Pizza Crust
3/4 cup Pace Triple Pepper Salsa
1 cup Rotisserie Chicken, chopped
1 cup Shredded Italian Cheese blend
Brush olive oil on a 12-inch Boboli crust or a refrigerated pizza crust.
Spread 3/4 cup of Pace Triple Pepper Salsa on top of the crust.
Top with chopped rotisserie chicken and shredded Italian cheeses.
Bake for 10 minutes at 450ºF.