8 ounces boneless skinless chicken breasts, cut into thin strips
1 teaspoon canola oil, divided
1 medium onion, sliced
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 garlic clove, minced
1/4 cup chunky salsa
2 cups shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh cilantro
Sour cream and additional salsa, optional
Unroll dough into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat in 1/2 teaspoon oil for 4-6 minutes or until no longer pink; remove and keep warm.
In the same pan, saute the onion, peppers, chili powder and cumin in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken.
Sprinkle half of the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake for 8-10 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro. Serve with sour cream and additional salsa if desired.
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