Ingredients
1 tube (13.8 ounces) refrigerated pizza crust3/4 pound boneless skinless chicken breasts, cut into strips2 teaspoons canola oil1/2 cup fat-free creamy Caesar salad dressing1/2 cup shredded Parmesan cheese, divided1 teaspoon salt-free lemon-pepper seasoning1 garlic clove, minced1 package (8 ounces) fat-free cream cheese, cubed4 cups thinly sliced romaine1/2 cup diced sweet red pepper1 can (2-1/4 ounces) sliced ripe olives, drained
Preparation
Unroll pizza crust onto a 12-in. pizza pan coated with cooking spray; flatten dough and build up edges slightly. Prick with a fork. Bake at 400° for 11 minutes or until lightly browned. Cool on a wire rack.
In a nonstick skillet, cook chicken in oil over medium heat until no longer pink; cool slightly. Meanwhile, in a small bowl, combine the dressing, 1/4 cup Parmesan, lemon-pepper and garlic. Combine cream cheese and half of the dressing mixture until well blended.
Combine romaine, red pepper and olives. Add remaining dressing mixture; toss. Spread cream cheese mixture over crust. Top with romaine mixture, chicken and remaining Parmesan.
