Instructions: Process chile pepper and tomatoes in a blender until smooth, stopping once to scrape down sides. Set mixture aside.

Saute onion and next 5 ingredients in a nonstick skillet coated with vegetable cooking spray until tender.

Unroll pizza crust, and cut into 4 equal portions; place on 2 baking sheets coated with cooking spray. Roll each portion into a 6 1/2-inch circle, forming a rim around edges. Spread evenly with tomato mixture; sprinkle with mozzarella cheese. Layer evenly with tomato slices, onion mixture, chicken, and green onions; sprinkle with Parmesan cheese and oregano.

Bake at 425 for 18 minutes. Garnish, if desired.

Makes 4 pizzas.

Note: To freeze, place unbaked pizzas on baking sheets; freeze 4 hours or until pizzas are firm. Transfer each pizza to a sheet of heavy-duty aluminum foil; seal tightly, and label. Freeze up to 1 month.

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