Chicken Fajita Pizza

• (13 7/8 ounce) can pizza crusts, refrigerated classic, pillsbury is the best1
• tablespoon extra virgin olive oil↗1 tablespoon
• boneless skinless chicken breasts, cut in to bite size pieces (very small pieces)↗2
• teaspoons chili powder↗1 1⁄2 teaspoons
• teaspoon salt↗1⁄2 teaspoon
• teaspoon garlic powder↗1⁄2 teaspoon
• cup onion, thinly sliced↗1 cup
• cup green bell pepper, sliced into strips1 cup
• cup salsa1⁄2 cup
• cups monterey jack cheese, shredded↗2 cups

Step-by-step instructions

1. 1

   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.

2. 2

   Cook pizza dough for 8 minutes, remove from oven after 8 minutes and set aside.

3. 3

   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.

4. 4

   Spoon chicken mixture evenly over cooked pizza dough. Spoon salsa over chicken. Sprinkle with cheese.

5. 5

   Bake 10 minutes or until crust is golden brown.