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
Optional: Sour cream and additional salsa<\/p>\n\n\n\n
Directions
Unroll crust into a 15x10x1-in. baking pan coated with cooking spray; flatten and build up edge slightly. Bake at 425\u00b0until edge is lightly browned, 8-10 minutes.
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Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat in 1\/2 teaspoon oil until no longer pink, 4-6 minutes; remove and keep warm.
In the same pan, saute the onion, peppers, chili powder and cumin in remaining 1\/2 teaspoon oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken.
Sprinkle half the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake until crust is golden brown and cheese is melted, 8-10 minutes. Sprinkle with cilantro. Serve with sour cream and additional salsa if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
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