1 (13.8 oz) can refrigerated pizza crust
1 Tbl oil
4 boneless, skinless chicken breasts, cut into thin bite size strips
1 – 2 tsp chili powder
1/2 – 1 tsp salt
1/2 tsp garlic powder
1 cup thinly sliced onions
1 cup green or red bell pepper strips
1/2 cup salsa (thick & chunky variety)
2 cups shredded Monterey Jack cheese
~Preheat oven to 425
~Spray 12″ pizza pan or 13 x9 pan with nonstick cooking spray
~Unroll dough; place in sprayed pan and starting at center press out dough to edge of pan to form crust
~Bake 7 – 9 minutes or until very light golden brown
~In 10″ skillet, heat oil over medium-high heat. Add chicken; sprinkle with chili powder, salt & garlic powder. Cook and stir 3 – 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir an additional 2 – 3 minutes or until chicken is no longer pink and vegetables are crisp-tender. Sppon chicken mixture evenly over crust. Spoon salsa over chicken; sprinkle with cheese
~Bake 14 – 18 minutes longer or until crust is golden brown. Cut
2 cans whole kernel sweet corn, drained
1 can black beans, rinsed and drained
1 cup shredded cheddar cheese
1 medium red pepper chopped
1/2 green pepper chopped
1/4 cup red onion chopped
1 cup mayonnaise
1 1/2 cups Chili Cheese Fritos, crushed
~Combine first 6 ingredients in large serving bowl, stir thoroughly
~Add crushed Fritos just before serving
