Ingredients
1 package (16 ounces) hot roll mix1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes2 tablespoons olive oil, divided1/2 pound sliced fresh mushrooms1 large sweet red pepper, cut into strips1 large green pepper, cut into strips1 medium onion, sliced1/2 teaspoon Italian seasoning1/4 teaspoon dried basil1/4 teaspoon dried oregano1/4 teaspoon pepper1 jar (14 ounces) pizza sauce2 cups shredded part-skim mozzarella cheese1 cup grated Parmesan cheese
Preparation
Prepare roll mix according to package directions. Meanwhile, in a large skillet over medium heat, cook chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
In the same skillet, saute the mushrooms, peppers, onion and seasonings in remaining oil until vegetables are tender. Return chicken to the pan.
Roll dough into a 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan; build up edges slightly. Spread sauce over dough. Top with chicken mixture and cheeses.
Wrap and freeze for up to 2 months or bake at 375° for 25-30 minutes or until crust and cheeses are lightly browned. Let stand for 10 minutes before serving.
To use frozen pizza: Thaw in the refrigerator. Uncover and bake at 375° for 25-30 minutes or until golden brown. Let stand for 10 minutes before serving.
