chicken fajita pizza

1 pkg. (13.8 oz.) refrigerated pizza crust

8 oz. boneless skinless chicken breasts, cut into thin strips

1 tsp. canola oil, divided

1 medium onion, sliced

1 medium sweet red pepper, sliced

1 medium green pepper, sliced

1 tsp. chili powder

1/2 tsp. ground cumin

1 garlic clove, minced

1/4 cup chunky salsa

2 cups (8 oz.) shredded reduced-fat Mexican cheese blend

1 Tbsp. minced fresh cilantro (opt.)

Sour cream and additional salsa (opt.)

Unroll dough into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray;  flatten dough and build up edges slightly.  Bake at 425 degrees 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 tsp. 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.

(tasteofhome.com/healthycooking)