Recipe - Chicken Fajita Pizza

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

Heat oil in StirFry Skillet over medium high heat until hot. Add chicken;
stirfry 5 minutes or until lightly browned. Press garlic with Garlic
Press. Stir in garlic, chili powder and salt. Thinly slice onions using
GraterSlicer. Add onions and bell pepper; stirfry an additional 1 minute
or until vegetables are crisptender.

Heat oven to 425 degrees. Spray 15inch Baking Stone with vegetable oil
spray. Unroll dough and place on Stone. Starting at center, roll dough into
14inch circle using Dough and Pizza Roller. Parbake dough 810 minutes.
Spoon chicken mixture over parbaked crust. Spoon salsa over chicken;
sprinkle with cheese. Bake 1518 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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