CHICKEN PROVENCAL PIZZA

2 tsp olive oil
8 oz chicken breast, boneless, skinless, cut into short thin strips
1/2 cup yellow or red bell pepper, diced
3 cloves garlic, minced
1 (8 oz.) can stewed tomatoes, undrained
1/2 tsp dried thyme leaves
1 (12-inch) prepared pizza crust or italian bread shell
1/4 cup Kalamata or ripe olives pitted, sliced (optional)
1 1/2 cups Sargento 5 Cheese Gourmet Pizza Recipe Blend Cheese (6 oz.)

Heat oil in a large nonstick skillet over medium-high heat. Add chicken, bell peppers and garlic; stir-fry 2 minutes.

Add tomatoes and thyme; simmer 5 minutes or until sauce thickens, breaking up any large pieces of tomato with back of a wooden spoon.

Place pizza crust on foil-lined baking sheet; top with chicken mixture, spreading sauce evenly. Sprinkle with olives, if desired; top with cheese.

Bake at 425 degrees F for 12 minutes or until crust is golden brown and cheese is melted. Cut into wedges.

Makes 4 main dish servings or 10 appetizer servings