Mexican Chicken Pizza

• 2 tsp. oil
• 1 Tbsp. cornmeal
• 1 (10 oz.) can Pillsbury refrigerated All-Ready pizza crust
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/4 tsp. garlic salt
• 1/2 c. chopped tomato
• 1/4 c. sliced black olives
• 1/4 c. finely chopped onions
• 2 to 3 Tbsp. chopped green chilies
• 6 oz. (1 1/2 c.) shredded Monterey Jack cheese
• 4 oz. (1 c.) shredded Cheddar cheese
• 1 avocado, peeled and sliced
• salsa

1. Heat oven to 425u0b0.
2. Grease 12-inch pizza pan with oil; sprinkle with cornmeal.
3. Unroll dough; press in greased pan.
4. In large bowl, combine chicken, chili powder, cumin and garlic salt. Mix well.
5. Spoon chicken evenly over dough; top with tomato, olives, onions, green chilies, Monterey Jack and Cheddar cheese. Bake at 425u0b0 for 20 to 24 minutes or until golden brown.
6. Serve topped with avocado slices and salsa.
7. Makes 4 to 6 servings.

oil, cornmeal, pizza crust, chili powder, cumin, garlic salt, tomato, black olives, onions, green chilies, shredded monterey jack cheese, cheddar cheese, avocado, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075833 (may not work)