Fun, Crafts and Recipes

1 tablespoon Olive oil or oil
2 Whole chicken breasts
Skinned, boned — cut into strips
1 1/2 teaspoons Chili powder
3/4 teaspoon Salt
1/2 teaspoon Garlic powder
1 cup Thinly sliced onions
1 cup Green or red bell pepper — strips (2×1/4-inch)
1 can (10-oz.) Pillsbury — Refrigerated All Rea Crust
1/2 cup Mild salsa or picante sauce
8 ounces 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 13×9-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.

6 to 8 servings.
COMMENTS: For a “hotter” pizza, substitute the variety you prefer.
Source: Pillsbury, July, 1993