10-ounce refrigerated pizza crust
3/4 pound boneless skinless chicken breasts cut into strips
2 Tbsp olive oil
1/3 cup fat free Caesar salad dressing
1 tsp salt free lemon pepper seasoning
1 garlic clove, minced
8 ounces fat free cream cheese, cubed
4 cups thinly sliced spinach
¼ cup diced sweet red pepper
¼ cup diced green pepper
2 ¼ ounce sliced ripe olives, drained
¼ cup parmesan cheese
1.Unroll pizza crust onto a 12 inch pizza pan coated with nonstick cooking spray; flatten dough and buildup edges slightly. Bake at 400 degrees for 11 minutes or until lightly browned. Cool on a wire rack.
2.Heat a nonstick skillet over-medium heat. Add oil and cook chicken until no longer pink; allow it to cool down. In a bowl, combine half the dressing, lemon pepper and garlic. Combine cream cheese to the mixture until well blended.
3.Combine Spinach, red pepper, green pepper, and olives. Add remaining dressing mixture; toss. Spread cream cheese mixture over crust. Top with spinach mixture, chicken and serve.
Yield: 6 servings