Ingredients:
2 tubes (13.8 oz. each) refrigerated pizza crust
10 pieces string cheese
1/2 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes
1 small onion, chopped
2 Tbsp. olive oil
3 garlic cloves, minced
1/2 c. oil-packed sun-dried tomatoes, julienned
1 tsp. dried rosemary, crushed
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. pizza sauce
2 c. (8 oz.) shredded part-skim mozzarella cheese
1/2 c. pitted ripe olives, chopped
Directions:
Unroll both pizza crusts and place in a greased 10x15 inch baking pan, letting dough drape 1 in. over the edges. Pinch center seam to seal.
Place string cheese around edges of pan. Fold dough over cheese; pinch to seal. Bake at 425 degrees for 5 minutes.
Meanwhile, in a large skillet, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, rosemary, salt and pepper.
Spread sauce over crust. Top with chicken mixture. Sprinkle with mozzarella and olives.
Bake for 10-15 minutes or until cheese is melted and crust is golden brown.
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