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Chicken Fajita Pizza

1 (13 7/8 ounce) can pizza crusts, refrigerated classic, pillsbury is the best
1 tablespoon extra virgin olive oil
2 boneless skinless chicken breasts, cut in to bite size pieces (very small pieces)
1 12 teaspoons chili powder
12 teaspoon salt
12 teaspoon garlic powder
1 cup onion, thinly sliced
1 cup green bell pepper, sliced into strips
12 cup salsa
2 cups monterey jack cheese, shredded


Heat oven to 425F 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. Cook pizza dough for 8 minutes, remove from oven after 8 minutes and set aside. 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 cooked pizza dough. Spoon salsa over chicken. Sprinkle with cheese. Bake 10 minutes or until crust is golden brown.

Source: www.food.com