2 boneless skinless chicken breast halves (about 4 oz. each)
2 pkg (10 oz. each) refrigerated pizza crust
1 tsp vegetable oil, divided
1-2 tsp southwestern seasoning
1 garlic clove, pressed
1/4 cup thick and chunky salsa
2 cups shredded Colby & Monterey Jack cheese blend, divided
1 cup sour cream
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Let's Make It
1. Preheat oven to 425°F. Cut bell peppers into 1/2 inch thick strips, onions into 1/2 inch thick wedges, and chicken crosswise into strips.
2. Roll out pizza dough on lightly floured surface and roll it out into a cirle. Heat skillet on high heat. Add 1/2 tsp. oil and chicken; stir-fry 2-3 minutes or until chicken is no longer pink. Remove from skillet. Add remaining oil and the veggies and seasoning. Press garlic over them. Stir-fry 1-2 minutes or until veggies are crisp-tender. Remove the skillet from heat and stir in the chicken and salsa. Sprinkle half of the cheese over the dough. Arrange chicken and veggie mix over the cheese. Sprinkle the rest of the cheese on top.
3. Bake 18-22 minutes on center rack or until the crust is golden brown. Let stand 10 minutes.