What You Need:
1 storebought pizza crust
5 slices provolone cheese
olive oil
1 chicken breast
chili or fajita seasoning
1 green (or red) bell pepper
1 small onion
1/2 C salsa
3-4 scallions
1/2 C black olives
Your Turn:
Slice the bell pepper and onion into narrow strips.
Slice the chicken breast into strips.
Heat a few tablespoons of olive oil in a skillet.
Add chicken to skillet. Sprinkle with chili or fajita seasoning. I use a homemade blend I found here. I probably used 3 tsp total.
When chicken is mostly cooked, add peppers and onions. Add more seasoning. Stir the whole thing occasionally.
While this is sauteing, slice the white parts and the pale green parts of the scallions and the black olives. Place the pizza crust on a round baking sheet. Sprinkle a bit of olive oil over it. Tear three slices of provolone cheese in half and spread them evenly across the crust.
When the chicken and veggie mixture is done, stir in 1/2 C salsa. Spread the whole mixture evenly across the cheese on the pizza crust. Sprinkle scallions and olives across the top, then tear up the last two pieces of cheese and scatter them across.
Bake at 420 for about 15 minutes until sizzling and bubbly.
Enjoy hot with a dollop of sour cream.
