3/4 lb Boneless, skinless
-chicken breast cut into
-2 x 1/4 x 1/4" strips
1/3 c  Purchased Caesar (not
-creamy) or vinaigrette
-salad dressing
10 oz Can Pillsbury
-Refrigerated All Ready
-Pizza Crust
1/4 c  Light sour cream
1 1/2 ts Chopped fresh mint OR
1/2 ts Dried mint leaves
1/2 ts Pepper
1    Garlic clove, minced
2 tb Reduced-calorie margarine
1 md Onion, halved lengthwise
-& cut into 1/8" slices
1 c  Shredded Monterey Jack
-cheese
2    Plum tomatoes, thinly
-sliced
1/2 c  Diced seeded cucumber,
-drained on paper towels
1/2 c  Crumbled feta cheese

In shallow bowl, combine chicken and salad dressing; stir to coat. Cover,
refrigerate. Heat oven to 425 degrees. Lightly grease 12″ pizza pan or 13
x 9″ pan. Unroll dough and place in greased pan; starting at center, press
out with hands. Bake for 8 to 10 minutes or until crust is light golden
brown. Meanwhile, in small bowl combine sour cream, mint, pepper and
garlic; mix well. Drain chicken; discard marinade. Heat margarine in large
skillet over medium-high heat until hot. Add chicken and onion; cook and
stir 6 to 8 minutes or until chicken is no longer pink. Spread sour cream
mixture over partially baked crust, including edges. Top with Monterey Jack
cheese. Using slotted spoon, place chicken mixture evenly over cheese. Top
with tomato slices, cucumber and feta cheese. Bake for 10 to 15 minutes or
until edges of crust are deep golden brown and Monterey Jack cheese is
melted. Garnish with fresh mint leaves, if desired.