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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 8 |
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I found this recipe on . My husband and I had made it a few times, and I've finally made the changes I wanted to the recipe. I think that this recipe is simple, and very tasty. Enjoy! Ingredients:
1 (13 7/8 ounce) can pizza crusts, refrigerated classic, pillsbury is the best |
1 tablespoon extra virgin olive oil |
2 boneless skinless chicken breasts, cut in to bite size pieces (very small pieces) |
1 1/2 teaspoons chili powder |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1 cup onion, thinly sliced |
1 cup green bell pepper, sliced into strips |
1/2 cup salsa |
2 cups monterey jack cheese, shredded |
Directions:
1. Heat oven to 425°F Spray 12-inch pizza pan or 13x9-inch pan with No-Stick Cooking Spray. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.
2. Cook pizza dough for 8 minutes, remove from oven after 8 minutes and set aside.
3. 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.
4. Spoon chicken mixture evenly over cooked pizza dough. Spoon salsa over chicken. Sprinkle with cheese.
5. Bake 10 minutes or until crust is golden brown.
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