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Chicken Fajita Pizza




Source of Recipe


Betty Crocker


List of Ingredients




1 can (13.8 oz) Pillsbury� refrigerated pizza crust
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breast halves (about 1 1/4 lb), cut into thin strips
1 to 2 teaspoons chili powder
1/2 to 1 teaspoon salt
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)


Recipe



1. Heat oven to 425�F. Spray 12�inch pizza pan or 13x9�inch pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. Bake 7 to 9 minutes or until very light golden brown.
2. Meanwhile, heat oil in 10-inch skillet over medium�high heat. 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 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisp�tender.
3. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese.
4. Bake 14 to 18 minutes or until crust is golden brown.