Ingredients
1 package (13.8 ounces) refrigerated pizza crust8 ounces boneless skinless chicken breasts, cut into thin strips1 teaspoon canola oil, divided1 medium onion, sliced1 medium sweet red pepper, sliced1 medium green pepper, sliced1 teaspoon chili powder1/2 teaspoon ground cumin1 garlic clove, minced1/4 cup chunky salsa2 cups shredded reduced-fat Mexican cheese blend1 tablespoon minced fresh cilantroOptional: Sour cream and additional salsa
Preparation
Unroll dough into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425°until edges are lightly browned, 8-10 minutes.
Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat in 1/2 teaspoon oil until no longer pink, 4-6 minutes; remove and keep warm.
In the same pan, saute the onion, peppers, chili powder and cumin in remaining 1/2 teaspoon oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken.
Sprinkle half of the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake until crust is golden brown and cheese is melted, 8-10 minutes. Sprinkle with cilantro. Serve with sour cream and additional salsa if desired.
