Title: Chicken Fajita Pizza
Categories: Poultry
Yield: 6 Servings

1 tb Oil
2 Whole chicken breasts;
-skinned; boned and cut into
-2x1/2-inch strips
1 Clove garlic; pressed
1 -(up to)
2 ts Chili powder
1/2 ts Salt
1 c Onion; thinly sliced
1 c Green or red bell pepper
-strips (2x1/4-inch)
1 pk (10-oz) Pillsbury
-refrigerated all ready
-pizza crust
1/2 c Mild salsa or picante sauce
2 c (8-oz) shredded Monterey
-Jack cheese

Heat oil in Stir-Fry Skillet over medium high heat until hot. Add chicken;
stir-fry 5 minutes or until lightly browned. Press garlic with Garlic
Press. Stir in garlic, chili powder and salt. Thinly slice onions using
Grater-Slicer. Add onions and bell pepper; stir-fry an additional 1 minute
or until vegetables are crisp-tender.

Heat oven to 425 degrees. Spray 15-inch Baking Stone with vegetable oil
spray. Unroll dough and place on Stone. Starting at center, roll dough into
14-inch circle using Dough and Pizza Roller. Par-bake dough 8-10 minutes.
Spoon chicken mixture over par-baked crust. Spoon salsa over chicken;
sprinkle with cheese. Bake 15-18 minutes or until crust is golden brown. 6
to 8 servings.

"TURNING OUT THE BEST" RECIPE

BOOK, PILLSBURY

THE PAMPERED CHEF

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