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1 medium green bell pepper
1 medium red bell pepper
1 medium onion
2 boneless, skinless chicken breast halves (about 4 oz. each)
2 pkg. (10 oz. each) refrigerated pizza crusts
1 tsp. vegetable oil, divided
1-2 Pantry southwestern seasoning mix (or 1 tsp. chili powder and
1/2 tsp. ground cumin)
1 garlic clove, pressed
1/4 c. thick and chunky salsa
2 c. (8 oz. each) shredded Colby & Monterey Jack cheese blend,
divided (or Mexican cheese blend)
2 Tbsp. snipped fresh cilantro
Additional thick and chunky salsa and sour cream (optional)

Preheat oven to 425 degrees. Cut peppers into 1/2 inch thick strips. Cut
onion into 1/2 in thick wedges. Cut chicken crosswise into thin
strips. Lightly sprinkle baking stone with flour. Unroll both
packages of pizza dough and arrange side by side on stone, shaping
into a circle. Roll dough to edge of baking stone, pressing seams
to seal. To heated stir-fry skillet add 1/2 of oil and chicken;
cook about 2-3 minutes or until chicken is no longer pink. Remove
from skillet. Add remaining oil, peppers, onion and seasoning mix
to skillet. Press garlic over vegetables. Stir-fry 1-2 minutes
until vegetables are crisp-tender. Remove skillet from heat; stir
in chicken and salsa. Sprinkle half of the cheese evenly over
crust. Arrange chicken mixture over cheese. Sprinkle remaining
cheese over chicken mixture. Bake 18-22 minutes or until crust is
golden brown. Remove from oven. Sprinkle cilantro over pizza; let
stand 10 minutes. Cut into wedges. Serve with additional salsa
and sour cream, if desired. Serves 8.

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