Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Dorothy Cross TMPJ72B
1 tb Olive oil or oil
2 Whole chicken breasts;
Skinned, boned, cut into
-2x1/2-inch strips
1 1/2 ts Chili powder
3/4 ts Salt
1/2 ts Garlic powder
1 c Thinly sliced onions
1 c Green or red bell pepper
-strips (2x1/4-inch)
1 cn (10-oz.) Pillsbury
-Refrigerated All Ready
-Pizza Crust
1/2 c Mild salsa or picante sauce
8 oz Monterey Jack cheese;
-shredded

Heat oil in large skillet over medium-high heat until hot. Add
chicken; cook and stir 5 minutes or until lightly browned. Stir in
chili powder, salt and garlic powder. Add onions and bell pepper;
cook and stir an additional 1 minute or until vegetables are
crisp-tender. Heat oven to 425 degrees. Grease 12-inch pizza pan or
13x9-inch pan. Unroll dough; place in greased pan. Starting at
center, press out with hands. Bake at 425 degrees for 6 to 8 minutes
or until very light golden brown. Spoon chicken mixture over
partially baked crust. Spoon salsa over chicken; sprinkle with
cheese. Bake an additional 14 to 18 minutes or until crust is golden
brown. 6 to 8 servings.

COMMENTS: Salsa comes in varying degrees of hotness. For a "hotter"
pizza, substitute the variety you prefer.

Nutrition information per serving: 1/8 of recipe: 290

calories, 13 grams fat, 62 mg cholesterol and 810 mg sodium. Source:
Pillsbury Classic Cookbooks - July, 1993

Reformatted for Meal Master by: CYGNUS, HCPM52C C.MINEAH

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