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Ingredients (view qty in metric system instead) 10 ounce can refrigerated pizza crust 1 tbsp. olive oil 2 boneless, skinless chicken breast halves, about 6 ounces each, cut into thin strips 2 tsp. chili powder 1 tsp. salt 1 large clove garlic, peeled and minced 1 cup peeled, thinly sliced onion 1 green bell pepper, stemmed, seeded and sliced into strips 1/2 cup salsa 2 cups shredded Monterey Jack cheese Directions Preheat oven to 425 degrees. Lightly coat a large sheet pan or pizza pan with cooking spray. Unroll the pizza crust onto the prepared pan and spread evenly with your hands to fit the pan. Bake crust about 5 to 8 minutes until light golden brown. Meanwhile, heat olive oil in a large skillet over medium high heat. Add the chicken strips to the skillet and cook about 5 minutes until lightly browned, stirring frequently. Stir in chili powder, salt and garlic and cook 2 minutes, stirring. Add onions and bell pepper and continue cooking about 2 minutes until crisp tender. Spoon the chicken mixture evenly over the crust, leaving a 1 inch margin all around. Spoon the salsa over the chicken. Sprinkle the Monterey Jack over the top. Bake pizza about 8 minutes until the crust is golden brown. Let pizza stand about 4 minutes before slicing and serving. Makes about 8 pieces pizza. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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