- 20 mins
- 40 mins
Ingredients
- Olive oil
- 1 can (13.8 oz) Pillsbury refrigerated classic pizza crust or 1 can (11 oz) Pillsbury refrigerated thin pizza crust
- 3 tablespoons butter or margarine
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 medium sweet onion, chopped (1/2 cup)
- 3 tablespoons red pepper sauce
- 1 cup diced plum (Roma) tomatoes
- 1 cup shredded Monterey Jack cheese (4 oz)
Preparation
Step 1
1) If using classic crust: Heat oven to 425°F. Lightly coat cookie sheet with olive oil. If using thin crust: Heat oven to 400°F. Lightly coat 15x10-inch or larger dark or nonstick cookie sheet with olive oil.
2) Unroll dough on work surface. With sharp knife or pizza cutter, cut into 4 rectangles. Place rectangles on cookie sheet; press each to form 6x5-inch rectangle. In 10-inch skillet, melt butter over medium-high heat. Add chicken, onion and red pepper sauce; cook 4 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Remove from heat. Stir in tomatoes.
3) With slotted spoon, spoon mixture over dough rectangles to within 1/4 inch of edges. Sprinkle evenly with cheese.
4) Bake classic crust 13 to 16 minutes, thin crust 11 to 14 minutes, or until crust is deep golden brown.