Enchilada Chicken Pizza

• 1 loaf (1 pound) frozen bread dough, thawed
• 4 ounces string cheese
• 2/3 cup chopped onion
• 1 tablespoon canola oil
• 2 cups cubed cooked chicken
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons taco seasoning
• 1/2 cup enchilada sauce
• 1 cup shredded part-skim mozzarella cheese
• 1 cup shredded Mexican cheese blend

1. On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan. Cut string cheese in half lengthwise; place around edge of pan. Fold excess dough over string cheese; pinch to seal. Prick dough thoroughly with a fork. Bake at 350u0b0 for 5 minutes.
2. Meanwhile, in a large skillet, saute onion in oil for 3-4 minutes or until tender. Add the chicken, green chilies and taco seasoning; cook 2-3 minutes longer or until heated through.
3. Spread enchilada sauce over crust. Sprinkle with mozzarella cheese and chicken mixture; top with Mexican cheese. Bake 18-20 minutes longer or until cheese is melted and crust is golden brown.

bread, string cheese, onion, canola oil, chicken, green chilies, taco, enchilada sauce, mozzarella cheese

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