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1 (10-ounce) can refrigerated pizza crust
1 tablespoon olive oil or vegetable oil
4 boneless skinless chicken breast halves, cut into thin, bit...
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 peppers strips (2 x 1/4-inch)
1/2 cup mild picante salsa
2 cups (8 oz.) shredded Monterey Jack cheese
Heat oven to 425°F. Spray 12-inch pizza pan or 13 x 9-inch pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out with hands. Bake at 425°F. for 7 to 9 minutes or until very light golden brown.
Meanwhile, heat oil in large skillet 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.
Remove crust from oven. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese.
Return to oven; bake an additional 14 to 18 minutes or until crust is golden brown.
Nutrition Per Serving: Calories 290; Protein 24g; Carbohydrate 20g; Fat 13g; Sodium 830mg
1 tablespoon olive oil or vegetable oil
4 boneless skinless chicken breast halves, cut into thin, bit...
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 peppers strips (2 x 1/4-inch)
1/2 cup mild picante salsa
2 cups (8 oz.) shredded Monterey Jack cheese
Heat oven to 425°F. Spray 12-inch pizza pan or 13 x 9-inch pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out with hands. Bake at 425°F. for 7 to 9 minutes or until very light golden brown.
Meanwhile, heat oil in large skillet 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.
Remove crust from oven. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese.
Return to oven; bake an additional 14 to 18 minutes or until crust is golden brown.
Nutrition Per Serving: Calories 290; Protein 24g; Carbohydrate 20g; Fat 13g; Sodium 830mg
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