Pizza Dough

1 Tbs Yeast 

2 C Sifted flour - 3 Tbs 

1/4 tsp Salt

½ C + 1 Tbs Warm water 

1 ½ tsp Sugar 

2 Tbs + 1 tsp Oil

Mix flour, sugar and salt in a large mixing bowl. In a small bowl measure water, east and oil; stir. Pour yeast mixture into dry ingredients and mix. Gather the dough together into a ball. Knead 8-10 times on a lightly floured table. Cover with at towel and allow dough to rest for 5 minutes. Roll the dough to the size of the pizza pan. Place crust onto the pan or stone; turn under edges to make a ridge. Cover with pizza sauce, meats and cheese. Bake at 425 for 15-20 minutes.

10 oz pkg. Pillsbury refrigerated pizza crust

1 Tbs Oil  

1 C onion, thinly sliced 

2 whole chicken breasts; skinned, boned, cut into 2" strips  

1 C green/ red bell pepper cut into 2" strips

1 clove garlic; pressed 

½ tsp chili powder  

½ C salsa or picante sauce 

½ tsp salt 

8 oz. shredded monterey jack cheese  

Heat oil in skillet over medium-high heat until hot. Add chicken; stir-fry 5 minutes or until lightly browned. Stir in garlic, chili powder and salt. Add onions and bell pepper; stir-fry an additional 1 minute or until vegetables are crisp-tender. Heat oven to 425°. Spray 15" baking stone with vegetable oil spray. Unroll dough and place on stone. Starting at center, roll dough into 14" circle. Par-bake dough 8-10 minutes. Spoon chicken mixture over crust. Spoon salsa over chicken; sprinkle with cheese. Bake 15-18 minutes or until crust is golden brown. 6-8 servings