This easy pizza's crust is made with refrigerated crescent roll dough topped with sautéed chicken breast, onions, bell peppers, mushrooms, Parmesan and mozzarella cheeses.
1 (8-count) package refrigerated crescent rolls
3 tablespoons vegetable oil
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
1 large onion, sliced into thin rings
1 large green pepper, seeded, cut into thin rings
1/2 pound fresh mushrooms, sliced
1/2 cup pitted ripe olives, sliced
1 (10.5-ounce) can pizza sauce with cheese
1 teaspoon garlic salt 1 teaspoon oregano
1/4 cup freshly grated Parmesan cheese
2 cups shredded mozzarella cheese
- Unroll crescent dough and press gently into a greased 12-inch pizza pan, pressing dough especially at perforations to seal.
- In skillet, place oil and heat to medium temperature. Add chicken, onion, green pepper, mushrooms and olives and cook, stirring, about 5 minutes or until fork can be inserted in chicken with ease.
- Spread pizza sauce over crust. Spoon chicken mixture evenly over sauce. Sprinkle garlic salt, oregano and Parmesan cheese over all. Top with mozzarella cheese.
- Bake in a preheated 425°F (220°C) oven 20 minutes or until crust is done.
- Serve hot.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.