| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | tb | Oil |
| 2 | Whole chicken breasts; skinned; boned and cut into 2×1/2-inch strips | |
| 1 | Clove garlic; pressed (up to) | |
| 2 | ts | Chili powder |
| 1/2 | ts | Salt |
| 1 | c | Onion; thinly sliced |
| 1 | c | Green or red bell pepper strips (2×1/4-inch) |
| 1 | pk | (10-oz) Pillsbury refrigerated all ready pizza crust |
| 1/2 | c | Mild salsa or picante sauce |
| 2 | c | (8-oz) shredded Monterey Jack cheese |
INSTRUCTIONS
Heat oil in Stir-Fry Skillet over medium high heat until hot. Add chicken; stir-fry 5 minutes or until lightly browned. Press garlic with Garlic Press. Stir in garlic, chili powder and salt. Thinly slice onions using Grater-Slicer. Add onions and bell pepper; stir-fry an additional 1 minute or until vegetables are crisp-tender. Heat oven to 425 degrees. Spray 15-inch Baking Stone with vegetable oil spray. Unroll dough and place on Stone. Starting at center, roll dough into 14-inch circle using Dough and Pizza Roller. Par-bake dough 8-10 minutes. Spoon chicken mixture over par-baked crust. Spoon salsa over chicken; sprinkle with cheese. Bake 15-18 minutes or until crust is golden brown. 6 to 8 servings. "TURNING OUT THE BEST" RECIPE BOOK, PILLSBURY THE PAMPERED CHEF Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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