Easy Chicken Pizza
6 boneless skinless chicken thighs
1 package refrigerated crescent rolls
2 TBS. Canola Oil
1/2 cup red bell pepper, sliced
1/4 cup green bell pepper, chopped
1 small red onion, thinly sliced
1 cup fresh mushrooms, sliced
1 can (4 oz.) ripe olives, sliced
1 jar (10.5 oz.) pizza sauce
1/2 cup Parmesan Cheese, shredded
1/2 cup Mozzarella Cheese, grated
2 tablespoons parsley, chopped
Preheat oven to 375ºF.
Press crescent roll dough evenly over bottom of greased 12
inch pizza pan. Roll up slightly around edge and seal seams. Cover and
refrigerate until used.
Cut chicken thighs into 1 inch pieces. Heat oil over
medium-high heat in large frying pan. Add chicken and stir-fry 3 minutes. Add
red and green peppers and onion and cook, stirring for 2 minutes or until
chicken is no longer pink inside. Remove from heat.
Spread sauce over prepared crust. Sprinkle mushrooms, olives
and parmesan cheese over sauce and spoon chicken mixture evenly over top.
Spread mozzarella cheese on pizza and bake 20 to 25 minutes
or until browned. Serve with tossed green salad.