Ingredients
2/3 cup plus 2 tablespoons olive oil, divided1/4 cup lemon juice4 garlic cloves, minced1 tablespoon Dijon mustard2 teaspoons dried oregano3/4 teaspoon dried thyme3/4 teaspoon pepper1/2 pound boneless skinless chicken breasts3/4 cup chopped green pepper3/4 cup chopped sweet red pepper1 loaf (1 pound) frozen pizza dough, thawed1-1/2 cups shredded part-skim mozzarella cheese1/4 teaspoon salt
Preparation
Whisk together 2/3 cup oil with next six ingredients. Reserve 3 tablespoons marinade for pizza. Add chicken to remaining marinade; toss in a shallow dish to coat. Refrigerate, covered, 2 hours.
Preheat oven to 375°. Place chicken mixture in a greased 8-in. square baking dish. Bake until a thermometer reads 165°, 22-27 minutes. When chicken is cool enough to handle, cut into bite-sized pieces.
Meanwhile, in a small skillet, heat 1 tablespoon oil over medium heat. Cook and stir peppers until tender, 4-6 minutes. Increase oven heat to 450°.
Divide pizza dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Transfer one rectangle to a greased baking sheet. Brush reserved marinade over rectangle to within 1/2 in. of edges. Top with chicken, peppers and cheese. Sprinkle with salt. Place second dough rectangle over pizza and pinch edges to seal. Using a kitchen scissors, cut out eyes and mouth. Cut bottom to form a jagged edge; pinch edges of dough to reseal. Brush with remaining oil.
Bake 10-15 minutes or until golden brown.
