1/4 c. lime juice,
3 TB. olive oil, divided
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, finely chopped
1 prebaked 12 inch pizza crust
1 jar (16 oz.) chunky salsa, drained
1 small sweet red pepper, chopped
1/4 cup chopped green pepper
1 green onion, chopped
1 1/2 c. (6 oz.) shredded Mexican cheese blend
Sour cream, optional
In a large re-sealable bag, combine the lime juice, 2 TB oil and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 15 minutes.
Drain and discard marinade. In a large skillet, sauté chicken in remaining oil until no longer pink.
Place crust on a greased/sprayed 14-inch pizza pan; spread with salsa to within 1/2 inch of edges. Layer with chicken, peppers, onion ad cheese.
Bake at 450 degrees for 8-10 minutes or until cheeses is melted. Serve with sour cream if desired.
