Chicken Pizza

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

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.

Makes 4 servings
Source: National Chicken Council; Mary Cerami