-Dorothy Cross TMPJ72B
1 tb Olive oil or oil
2 Whole chicken breasts;
Skinned, boned, cut into
-2x1/2-inch strips
1 1/2 ts Chili powder
3/4 ts Salt
1/2 ts Garlic powder
1 c Thinly sliced onions
1 c Green or red bell pepper
-strips (2x1/4-inch)
1 cn (10-oz.) Pillsbury
-Refrigerated All Ready
-Pizza Crust
1/2 c 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. 6 to 8
servings.
COMMENTS: Salsa comes in varying degrees of hotness.
For a "hotter" pizza, substitute the variety you
prefer.
Nutrition information per serving: 1/8 of recipe: 290
