Yield: 8 servings
|¾ pounds||Boneless, skinless chicken breast cut into 2 x 1/4 x 1/4\" strips|
|⅓ cup||Purchased Caesar (not creamy) or vinaigrette salad dressing|
|10 ounces||Can Pillsbury Refrigerated All Ready Pizza Crust|
|¼ cup||Light sour cream|
|1½ teaspoon||Chopped fresh mint OR|
|½ teaspoon||Dried mint leaves|
|1 \N||Garlic clove, minced|
|2 tablespoons||Reduced-calorie margarine|
|1 medium||Onion, halved lengthwise & cut into 1/8\" slices|
|1 cup||Shredded Monterey Jack cheese|
|2 \N||Plum tomatoes, thinly sliced|
|½ cup||Diced seeded cucumber, drained on paper towels|
|½ cup||Crumbled feta cheese|
In shallow bowl, combine chicken and salad dressing; stir to coat. Cover, refrigerate. Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13 x 9" pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake for 8 to 10 minutes or until crust is light golden brown. Meanwhile, in small bowl combine sour cream, mint, pepper and garlic; mix well. Drain chicken; discard marinade. Heat margarine in large skillet over medium-high heat until hot. Add chicken and onion; cook and stir 6 to 8 minutes or until chicken is no longer pink.
Spread sour cream mixture over partially baked crust, including edges. Top with Monterey Jack cheese. Using slotted spoon, place chicken mixture evenly over cheese. Top with tomato slices, cucumber and feta cheese. Bake for 10 to 15 minutes or until edges of crust are deep golden brown and Monterey Jack cheese is melted. Garnish with fresh mint leaves, if desired.