2 whole chicken breasts, skinned, boned, cut into 2 x 1/2 inch strips
1 tbsp. olive oil
1 to 2 tsp. chili powder
1/2 to 1 tsp. salt
1/2 tsp. garlic powder
1 c. thinly sliced onions
1 c. green or red bell pepper strips
1 can (10 oz.) refrigerated pizza crust
1/2 c. prepared mild salsa or picante sauce
8 oz. (2 c.) shredded Monterey Jack cheese

In 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 minute until vegetables are crisp-tender.

Heat oven to 425 degrees. Grease 12 inch pizza pan or 13 x 9 inch. Unroll dough and place in greased pan, starting at center, press out with hands. Bake at 425 degrees for 6 or 8 minutes or until very light golden brown. Spoon chicken mixture over partially baked crust. Spoon salsa over chicken, sprinkle with cheese. Bake 14 to 18 minutes until golden brown.