Recipe - Grecian Chicken Gyros Pizza

Three fourths pound Boneless, skinless
chicken breast cut into
2 x One fourth x 1/4" strips
1/3 cup Purchased Caesar (not
creamy) or vinaigrette
salad dressing
10 ounce Can Pillsbury
Refrigerated All Ready
Pizza Crust
One fourth cup Light sour cream
1 One half teaspoon Chopped fresh mint OR
One half teaspoon Dried mint leaves
One half teaspoon Pepper
1 Garlic clove, minced
2 tablespoon Reducedcalorie margarine
1 md Onion, halved lengthwise
& cut into 1/8" slices
1 cup Shredded Monterey Jack
cheese
2 Plum tomatoes, thinly
cut or sliced up
One half cup Diced seeded cucumber,
drained on paper towels
One half cup Crumbled feta cheese

In shallow bowl, combine chicken and salad dressing; stir to coat. Cover,
refrigerate. Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13
x 9" pan. Unroll dough and place in greased pan; starting at center, press
out with hands. Bake for 8 to 10 minutes or until crust is light golden
brown. Meanwhile, in small bowl combine sour cream, mint, pepper and
garlic; mix well. Drain chicken; discard marinade. Heat margarine in large
skillet over mediumhigh heat until hot. Add chicken and onion; cook and
stir 6 to 8 minutes or until chicken is no longer pink. Spread sour cream
mixture over partially baked crust, including edges. Top with Monterey Jack
cheese. Using slotted spoon, place chicken mixture evenly over cheese. Top
with tomato slices, cucumber and feta cheese. Bake for 10 to 15 minutes or
until edges of crust are deep golden brown and Monterey Jack cheese is
melted. Garnish with fresh mint leaves, if desired.