Mexican Chicken Fajita Pizza

• 1 package (13.8 ounces) refrigerated pizza crust
• 8 ounces boneless skinless chicken breasts, cut into thin strips
• 1 teaspoon canola oil, divided
• 1 medium onion, sliced
• 1 medium sweet red pepper, sliced
• 1 medium green pepper, sliced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 garlic clove, minced
• 1/4 cup chunky salsa
• 2 cups shredded reduced-fat Mexican cheese blend
• 1 tablespoon minced fresh cilantro
• Sour cream and additional salsa, optional

1. Unroll dough into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425u0b0 for 8-10 minutes or until edges are lightly browned.
2. Meanwhile, in a
3. coated with cooking spray, cook chicken over medium heat in 1/2 teaspoon oil for 4-6 minutes or until no longer pink; remove and keep warm.
4. In the same pan, saute the onion, peppers, chili powder and cumin in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken.
5. Sprinkle half of the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake for 8-10 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro. Serve with sour cream and additional salsa if desired.

crust, chicken breasts, canola oil, onion, sweet red pepper, green pepper, chili powder, ground cumin, garlic, chunky salsa, fresh cilantro, sour cream

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