Chicken Fajita Pizza

 

1

can (13.8 oz) Pillsbury® refrigerated classic 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)

• 1 Heat oven to 425°F. Spray 12­inch pizza pan or 13x9­inch 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 medium­high 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 crisp­tender.
• 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.