1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 tablespoon CRISCO® 100% Extra Virgin Olive or Pure Vegetable Oil
4 boneless skinless chicken breasts, cut into thin strips
1 to 2 teaspoons chili powder
1/2 teaspoon garlic powder
1 cup thinly sliced onions
1 cup green or red bell pepper strips (2x1/4-inch)
1/2 cup Old El Paso® Thick 'n Chunky salsa
2 cups shredded Monterey Jack cheese (8 oz)
1 Heat oven to 425°F. Spray 12-inch pizza pan or 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.
2 In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with chili powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.
3 Spoon chicken mixture evenly over dough. Spoon salsa over chicken. Sprinkle with cheese.4Bake 16 to 20 minutes or until crust is golden brown.
on May. 1, 2012 at 2:26 PM