1 small onion, chopped
1/2 red bell pepper, chopped
1/2 t. salt
1/4 t. pepper
1 t. olive oil
1 (10 oz) can refrigerated pizza crust
1/2 c. hickory smoke barbecue sauce
2 (6 oz) packages grilled boneless, skinless chicken breast strips
2 c. (8 oz) shredded Monterey Jack cheese with peppers
garnish: chopped fresh parsley, hickory smoke barbecue sauce

Saute first 4 ingredients in hot oil in large skillet over medium high heat 5-10 minutes or until vegetables are tender. Drain well.

Unroll pizza crust; press or pat into lightly greased 9x13 pan.
Bake crust at 400 degrees for 12-14 minutes. Spread 1/2 c. barbecue sauce evenly over crust. Arrange chicken evenly over sauce and top with onion mixture. Sprinkle with cheese.

Bake at 400 for 8-10 minutes or until cheese melts. Garnish if desired and serve with extra sauce for dipping.

Gail's notes: I made this recently; it was very easy and we really liked it. I used a whole pepper, just because I wanted to & it might be good with green peppers or mushrooms as well. The pizza crust I bought said 13 ounces on it but it worked well in the pan. I didn't buy already prepared chicken but uncooked chicken tenders and sauteed them in the pan myself. I cut mine into pieces rather than keeping them in strips. It was a little spicy for Don and we thought it might have been the smoky barbecue sauce so I might try it with a regular flavor next time. I also forgot to prebake the crust! I just didn't read it through enough and put everything on it and then baked it.....but it turned out good!