Chicken Pizza

  • Yield: 4 servings


2-- whole broiler-fryer chicken breasts, halved, boned, skinned, cut in to 1-inch pieces
1package (8 rolls) refrigerated crescent rolls
1/4cup cooking oil
1large onion, sliced into thin rings
1large green pepper, seeded, cut into thin rings
1/2pound fresh mushrooms, sliced
1/2cup pitted ripe olives, sliced
1can (10-1/2 oz.)pizza sauce with cheese
1teaspoon garlic salt
1teaspoon oregano
1/4cup grated Parmesan cheese
2cups shredded mozzarella cheese


  1. Unroll crescent dough into 8 triangles. Into lightly oiled 12-inch pizza pan, press dough, especially at perforations, to seal. 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. Spread pizza sauce over crust. Spoon chicken mixture evenly over sauce. Sprinkle garlic salt, oregano and Parmesan cheese on all. Top with mozzarella cheese. Bake, uncovered, in 425 F. oven 20 minutes or until crust is done. Cut into wedges to serve.