INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts, 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)
DIRECTIONS
1. If using classic crust: Heat oven to 425°F. Spray or grease 12-inch pizza pan or 13x9-inch pan. Unroll dough on cookie sheet. Starting at center, press out dough to edges of pan. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 15x10-inch rectangle.
2. 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 2 to 3 minutes longer or until chicken is no longer pink and vegetables are crisp-tender.
3. Spoon chicken mixture evenly over dough. Spoon salsa over chicken. Sprinkle with cheese.
4. Bake classic crust 16 to 20 minutes, thin crust 13 to 18 minutes, or until crust is golden brown. Cut into 8 servings.
High Altitude (3500-6500 ft): After adding onions and bell pepper strips, cook and stir 3 to 5 minutes longer.
