Ingredients
1 envelope zesty herb marinade mix1/3 cup water3 tablespoons cider vinegar3 tablespoons canola oil2 boneless skinless chicken breast halves (4 ounces each)1 prebaked 12-inch pizza crust1/2 cup Alfredo sauce3 tablespoons grated Parmesan cheese3 teaspoons Italian seasoning1 teaspoon garlic powder1 cup (4 ounces) finely shredded pizza cheese blend1/2 medium green pepper, julienned (about 3/4 cup)1/2 small red onion, thinly sliced and separated into rings (about 1/2 cup)1/2 cup sliced fresh mushrooms
Preparation
In a small bowl, combine 2 tablespoons salad dressing mix, water, vinegar and oil. (Save remaining marinade mix for another use).
Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. Cool. Cube chicken and set aside.
Place bread shell crust on an ungreased 12-in. pizza pan. Spread with Alfredo sauce. Sprinkle with the Parmesan cheese, Italian seasoning, garlic powder, 1/2 cup pizza blend cheese, green pepper, onion, mushrooms, cubed chicken and remaining cheese.
Bake, uncovered, at 450° for 8-10 minutes or until cheese is melted.
