Chicken and Fennel Pizza

INGREDIENTS

• 2 Teaspoons Olive Oil
• 1 Bulb Fennel
• Quartered, Cored, Sliced Thin
• 1 Tablespoon Chopped Fennel Top
• 1 Red Bell Pepper
• Sliced Thin
• 2 8oz. Chicken Breasts
• Boneless, Skinless, Sliced Thin
• 1 Package Pizza Dough Mix
  
• 1 Cup Shredded Provolone Cheese
• Fresh Ground Black Pepper
• To Taste

DIRECTIONS

• Preheat oven to pizza dough mix instruction
• Prepare pizza dough mix according to package and spread thin over a baking sheet
• Heat oil in a large skillet over medium heat
• Add fennel and bell pepper and cook, stirring often until soft, about 5 minutes
• Add chicken and cook, stirring often until cooking throughly, about 5 minutes
• Top pizza dough with chicken and vegetable mixture and sprinkle with cheese and fresh ground black pepper
• Bake until cheese melts and turns golden, around 10 - 15 minutes
• Remove from oven and sprinkle with chopped fennel tops

This is a light yet filling dish that is made quickly and easily. We've served this on multiple occasions when we've wanted a unique main course for guests or for a quick, but delicious dinner before playing kickball. We've tried variations of this recipe including using 4 small pitas for individual portions as well as using a prepared Boboli pizza crust, but believe that the thin, cracker-like crust obtained when using the 89 cent Roundy's pizza dough mix is best. The others seemed a bit heavy and dry. We estimate this recipe to be around 350 calories per serving.
Enjoy!