| 1 | Move oven rack to lowest position. |
| 2 | Heat oven to 475 degrees. |
| 3 | Cut chicken into strips, 1/8-to ?inch thick. |
| 4 | Heat 10-inch skillet until 1 or 2 drops of water bubble and skitter when sprinkled in skillet. |
| 5 | Add oil and rotate to coat inside of skillet. |
| 6 | Add chicken; cook and stir 3 minutes. |
| 7 | Add pepper and onion; cook and stir 3 to 4 minutes until vegetables are crisp tender. |
| 8 | Remove from heat; stir in salsa and set aside. |
| 9 | Prepare pizza crust. |
| 10 | Sprinkle ?cup of the cheese over the crust. |
| 11 | Top with chicken mixture; sprinkle with remaining cheese. |
| 12 | Bake at 475 °F for 12 to 15 minutes or until crust is brown and cheese is melted and bubbly. |
| 13 | Pizza crust grease a cookie sheet or 12-inch pizza pan. |
| 14 | Mix biscuit baking mix and hot water; beat vigorously 20 strokes. |
| 15 | Turn dough onto surface well dusted with baking mix or flour. |
| 16 | Knead about 60 times or until smooth and no longer sticky. |
| 17 | With hands dusted with baking mix or flour, press dough into 13-inch circle on cookie sheet or press in pizza pan; pinch edge, forming ?inch rim. |
| 18 | Preparation time: 20 minutes baking time: 12 to 15 minute |
