Ingredients
Olive oil
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust or 1 can (11 oz) refrigerated Pillsbury™ Thin Crust 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
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.
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.
With slotted spoon, spoon mixture over dough rectangles to within 1/4 inch of edges. Sprinkle evenly with cheese.
Bake classic crust 13 to 16 minutes, thin crust 11 to 14 minutes, or until crust is deep golden brown.
