2 whole chicken breasts, skinned, boned, cut into 2 x 1/2 inch strips
1 tbsp. oil
1-2 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 (2 x 1/4 inch)
1 (10 oz.) can Pillsbury refrigerated all ready pizza crust
1/2 c. prepared mild salsa or picante sauce
8 oz. shredded Monterey Jack cheese (2 c.)

In large skillet over medium high heat, stir-fry chicken in oil 5 minutes or until lightly browned. Stir in chili powder, salt, and garlic powder. Add onions and green pepper; stir-fry an additional 1 minute or until vegetables are crisp-tender.

Heat oven to 425 degrees. Grease 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 lightly golden brown. 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. 6-8 servings.