This fast and easy chicken pizza has a flaky crust made with refrigerated crescent roll dough topped with sauted chicken breast, onion, bell pepper, mushrooms, Parmesan and mozzarella cheese.

Chicken Pizza

1 (8-count) package refrigerated crescent rolls

3 tablespoons vegetable oil

4 boneless, skinless chicken breast halves, cut into 1-inch pieces

1 large onion, sliced into thin rings

1 large green pepper, seeded, cut into thin rings

1/2 pound fresh mushrooms, sliced

1/2 cup pitted ripe olives, sliced

1 (10 1/2-ounce) can pizza sauce with cheese

1 teaspoon garlic salt 1 teaspoon oregano

1/4 cup freshly grated Parmesan cheese

2 cups shredded mozzarella cheese

1. Unroll crescent dough and press gently into a greased 12-inch pizza pan, pressing dough especially at perforations to seal.
2. In frypan, place oil and heat to medium temperature. Add chicken, onion, green pepper, mushrooms and olives and cook, stirring, about 5 minutes or until fork can be inserted in chicken with ease.
3. Spread pizza sauce over crust. Spoon chicken mixture evenly over sauce. Sprinkle garlic salt, oregano and Parmesan cheese over all. Top with mozzarella cheese.
4. Bake in a preheated 425°F (220°C) oven 20 minutes or until crust is done.
5. Serve hot.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.