1 package (8 rolls) refrigerated crescent rolls
1/4 cup cooking oil
4 boneless, skinless, broiler-fryer chicken breasts, cut in to 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 grated Parmesan cheese
2 cups shredded mozzarella cheese


1. Preheat oven to 425 degrees F. Unroll crescent dough into 8 triangles. Into lightly oiled 12-inch pizza pan, press dough, especially at perforations, to seal.
2. In skillet, heat oil over medium heat. 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 sauce. Top with mozzarella cheese. Bake, uncovered, in oven 20 minutes or until crust is done. Cut into wedges to serve.

In the following recipe, feel free to substitute or add other vegetable, meat or cheese varieties.

Chicken Pizza
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