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| 1 Esslöffel | oil |
| 2 | Whole chicken breasts; skinned; boned and cut into 2x1/2-inch strips |
| 1 | cloves garlic pressed |
| 1 | (up to) |
| 2 Teelöffel | chilli powder |
| 1/2 Teelöffel | salt |
| 1 Tasse | Onion Thinly Sliced |
| 1 Tasse | Green or red bell pepper strips (2x1/4-inch) |
| 1 Packung | (10-oz) Pillsbury refrigerated all ready pizza crust |
| 1/2 Tasse | Mild salsa or picante sauce |
| 2 Tasse | (8-oz) shredded Monterey Jack cheese |
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Heat oil in Stir-Fry Skillet over medium high heat until hot. Add chicken; stir-fry 5 minutes or until lightly browned. Press garlic with Garlic Press. Stir in garlic, chili powder and salt. Thinly slice onions using Grater-Slicer. Add onions and bell pepper; stir-fry an additional 1 minute or until vegetables are crisp-tender.
Heat oven to 425 degrees. Spray 15-inch Baking Stone with vegetable oil spray. Unroll dough and place on Stone. Starting at center, roll dough into 14-inch circle using Dough and Pizza Roller. Par-bake dough 8-10 minutes. Spoon chicken mixture over par-baked crust. Spoon salsa over chicken; sprinkle with cheese. Bake 15-18 minutes or until crust is golden brown. 6 to 8 servings.
"Turning Out The Best" Recipe
Book, Pillsbury
The Pampered Chef
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