Chicken Fajita Pizza

Chicken fajitas made into a pizza.  Simply delicious!  This recipe comes from Pillsbury.  I've been making this for years and it's a family favorite. 

INGREDIENTS:

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1 tablespoon  Extra Virgin Olive or Pure Vegetable Oil

1-2 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)

DIRECTIONS:

• Heat oven to 425°F. Spray 12-inch pizza pan or 13x9-inch pan with No-Stick Cooking Spray. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.
• 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.
• Spoon chicken mixture evenly over dough. Spoon salsa over chicken. Sprinkle with cheese.
• Bake 16 to 20 minutes or until crust is golden brown.