Chicken Fajita Pizza

1 tbsp olive oil or oil
2 whole chicken breasts
1 skinned, boned, cut into 2x1/2-inch, strips
1 1/2 tsp chili powder
3/4 tsp salt
1/2 tsp garlic powder
1 cup thinly sliced onions
1 cup green or red bell pepper strips (2x, 1/4-inch)
1 can (10-oz.) refrigerated pizza dough
1/2 cup mild salsa or picante sauce
8 oz monterey jack cheese, shredded

Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 5 minutes or until lightly browned. Stir in chili powder, salt and garlic powder.

Add onions and bell pepper; cook and stir an additional 1 minute or until vegetables are crisp-tender. Heat oven to 425 degrees.

Grease 12-inch pizza pan or 13x9-inch pan. Unroll dough; place in greased pan.

Starting at center, press out with hands. Bake at 425 degrees for 6 to 8 minutes or until very light golden brown. Spoon chicken mixture over partially baked crust. Spoon salsa over chicken; sprinkle with cheese.

Bake an additional 14 to 18 minutes or until crust is golden brown.

Nutrition information per serving: 1/8 of recipe: 290

calories, 13 grams fat, 62 mg cholesterol and 810 mg sodium.

Source:
Pillsbury Classic Cookbooks - July, 1993

Servings: 8