Chicken Fajita Pizza

1 (10 ounce) can refrigerated pizza crust
1 pound boneless skinless chicken breast, cut into 2 inch strips
1 TBS olive oil
1 cup sliced green pepper
1 cup thinly sliced onion
2 tsp chili powder
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp salt
1/2 cup salsa
2 cups shredded Monterey Jack cheese

Unroll the pizza crust onto a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 425 degrees F for 10-15 minutes or until lightly browned.
Meanwhile, in a skillet, saute chicken in oil for 5 minutes. Add the green pepper, onion, chili powder, garlic, cumin and salt; cook 3 minutes longer or until vegetables are crisp-tender. Spoon over crust; top with salsa and cheese. Bake for 12-15 minutes or until crust is golden brown and cheese is melted.

Garnish with sour cream and diced tomato.

I tweaked this recipe a little. For the dough, I used Rhodes Rolls (I took 14 Texas style rolls, put them in the microwave for 2 minutes, then rolled them together to form my pizza dough) Also, I added red pepper and doubled the salsa. And I didn't have any fresh garlic, so I added a small amount of garlic salt. And something I always like to do when I make pizza crust is dust the bottom of the pan with yellow corn meal and pepper.

This is a great recipe! I think it would also be delicious to skip the pizza style and use the fajita mix in tortillas.

Enjoy!