---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Tex-mex, Pizzas
       Yield: 8 servings
            -Dorothy Cross TMPJ72B
       1 tb Olive oil or oil
       2    Whole chicken breasts;
            Skinned, boned, cut into
            -2x1/2-inch strips
   1 1/2 ts Chili powder
     3/4 ts Salt
     1/2 ts Garlic powder
       1 c  Thinly sliced onions
       1 c  Green or red bell pepper
            -strips (2x1/4-inch)
       1 cn (10-oz.) Pillsbury
            -Refrigerated All Ready
            -Pizza Crust
     1/2 c  Mild salsa or picante sauce
       8 oz Monterey Jack cheese;
   Heat oil in large skillet over medium-high heat until
   hot. Add chicken; cook and stir 5 minutes or until
   lightly browned. Stir in chili powder, salt and garlic
   powder. Add onions and bell pepper; cook and stir an
   additional 1 minute or until vegetables are
   crisp-tender. Heat oven to 425 degrees. Grease 12-inch
   pizza pan or 13x9-inch pan. Unroll dough; place in
   greased pan. Starting at center, press out with hands.
   Bake at 425 degrees for 6 to 8 minutes or until very
   light golden brown. Spoon chicken mixture over
   partially baked crust. Spoon salsa over chicken;
   sprinkle with cheese. Bake an additional 14 to 18
   minutes or until crust is golden brown. 6 to 8
   COMMENTS:  Salsa comes in varying degrees of hotness.
   For a “hotter” pizza, substitute the variety you
   Nutrition information per serving: 1/8 of recipe: 290
   calories, 13 grams fat, 62 mg cholesterol and 810 mg
   sodium. Source: Pillsbury Classic Cookbooks - July,
    Reformatted for Meal Master by: CYGNUS, HCPM52C &