Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Boneless, skinless 1/2 ts Pepper
-chicken breast cut into 1 Garlic clove, minced
-2 x 1/4 x 1/4" strips 2 tb Reduced-calorie margarine
1/3 c Purchased Caesar (not 1 md Onion, halved lengthwise
-creamy) or vinaigrette - cut into 1/8" slices
-salad dressing 1 c Shredded Monterey Jack
10 oz Can Pillsbury -cheese
-Refrigerated All Ready 2 Plum tomatoes, thinly
-Pizza Crust -sliced
1/4 c Light sour cream 1/2 c Diced seeded cucumber,
1 1/2 ts Chopped fresh mint OR -drained on paper towels
1/2 ts Dried mint leaves 1/2 c 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 medium-high 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.

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