Chicken Fajita Pizza

Chicken Fajita Pizza

Ingredients:

can (13.8 oz) Pillsbury™ refrigerated classic pizza crust 

1

tablespoon CRISCO® 100% Extra Virgin Olive or Pure 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)

How to cook

·         1.  Heat oven to 425°F. Spray 12-inch pizza pan or 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.

·         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 an additional 2 to 3 minutes 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 16 to 20 minutes or until crust is golden brown.