Chicken Alfredo Pizza

• 1 envelope zesty herb marinade mix
• 1/3 cup water
• 3 tablespoons cider vinegar
• 3 tablespoons canola oil
• 2 boneless skinless chicken breast halves (4 ounces each)
• 1 prebaked 12-inch pizza crust
• 1/2 cup Alfredo sauce
• 3 tablespoons grated Parmesan cheese
• 3 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 cup (4 ounces) finely shredded pizza cheese blend
• 1/2 medium green pepper, julienned (about 3/4 cup)
• 1/2 small red onion, thinly sliced and separated into rings (about 1/2 cup)
• 1/2 cup sliced fresh mushrooms

1. In a small bowl, combine 2 tablespoons salad dressing mix, water, vinegar and oil. (Save remaining marinade mix for another use).
2. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
3. Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 170u0b0, basting occasionally with reserved marinade. Cool. Cube chicken and set aside.
4. Place bread shell crust on an ungreased 12-in. pizza pan. Spread with Alfredo sauce. Sprinkle with the Parmesan cheese, Italian seasoning, garlic powder, 1/2 cup pizza blend cheese, green pepper, onion, mushrooms, cubed chicken and remaining cheese.
5. Bake, uncovered, at 450u0b0 for 8-10 minutes or until cheese is melted.

water, cider vinegar, canola oil, chicken, crust, alfredo sauce, parmesan cheese, italian seasoning, garlic, pizza cheese, green pepper, red onion, mushrooms

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