2 whole chicken breasts, skinned, boned, cut into 2 x 1/2 inch strips
1 tbsp. olive oil or other oil
1 1/2 tsp. chili powder
1/2-1 tsp. salt
1/2 tsp. garlic powder
1 c. onions, thinly sliced
1 c. green or red peppers, cut into 2 x 1/4 inch strips
1 (10 oz.) can Pillsbury all ready pizza crust (or 1 lg. Boboli)
1/2 c. prepared mild salsa or picante sauce
2 c. Monterey Jack cheese, shredded

In a large skillet over medium-high heat, stir-fry chicken in oil for 5 minutes, or until lightly browned. Stir in chili powder, salt, and garlic powder. Add onions and green pepper; stir-fry an additional 2 minutes or until vegetables are crisp-tender.

Heat oven to 425 degrees. Grease a 12 inch pizza pan or 13 x 9 inch pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake at 425 degrees for 6-8 minutes or until very light golden brown. (If Boboli bread is used instead of pizza crust no preparation is necessary).

Spoon chicken mixture over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese. Bake an additional 14-18 minutes or until crust is golden brown.