Ingredients
1 tube (13.8 ounces) refrigerated pizza crust1 pound boneless skinless chicken breasts, cubed3 teaspoons canola oil, divided1 teaspoon fajita seasoning mix1 medium sweet red pepper, julienned1 medium green pepper, julienned1 medium onion, halved and sliced1 garlic clove, minced1/2 cup salsa1/4 teaspoon pepper1-1/2 cups shredded reduced-fat Mexican cheese blend2 tablespoons minced fresh cilantro
Preparation
Unroll crust into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 7-10 minutes or until golden brown.
Meanwhile, in a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Sprinkle with seasoning mix; cook 30 seconds longer. Remove and keep warm.
In the same skillet, saute peppers and onion in remaining oil for 3 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Remove from the heat; stir in the salsa, pepper and reserved chicken.
Spoon chicken mixture over crust; sprinkle with cheese. Bake for 6-10 minutes or until cheese is melted. Sprinkle with cilantro.
