Stuffed-Crust Chicken Pizza

• 2 tubes (13.8 ounces each) refrigerated pizza crust
• 10 pieces string cheese
• 1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 small onion, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 cup oil-packed sun-dried tomatoes, julienned
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup pizza sauce
• 2 cups shredded part-skim mozzarella cheese
• 1/2 cup pitted ripe olives, chopped

1. Preheat oven to 425u0b0. Unroll both pizza crusts and place in a greased 15x10x1-in. baking pan, letting dough drape 1 in. over the edges. Pinch center seam to seal.
2. Place string cheese around edges of pan. Fold dough over cheese; pinch to seal. Bake 5 minutes.
3. Meanwhile, in a large skillet, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in tomatoes, rosemary, salt and pepper.
4. Spread sauce over crust. Top with chicken mixture. Sprinkle with mozzarella and olives.
5. Bake 10-15 minutes or until cheese is melted and crust is golden brown.

crust, string cheese, chicken breasts, onion, olive oil, garlic, tomatoes, rosemary, salt, pepper, pizza sauce, mozzarella cheese, olives

Taken from www.tasteofhome.com/recipes/stuffed-crust-chicken-pizza/ (may not work)