1 (10-ounce) package refrigerated pizza dough
3/4 pound boneless skinless chicken breasts, sliced into 1/4-inch slices
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/2 cup prepared Alfredo pasta sauce
1 cup (4 ounces) sliced fresh mushrooms
1 small zucchini, thinly sliced
1 small red or green bell pepper, thinly sliced
1/4 cup sliced green onions
1/4 cup grated Parmesan cheese
Heat oven to 425°F. Lightly grease 12- or 14-inch pizza pan.
Unroll pizza dough; press into prepared pan. Prick dough with fork. Bake 7-10 minutes or until browned and crisp.
Melt butter in 10-inch skillet until sizzling; add chicken, basil, garlic powder and oregano. Cook over medium heat 5-7 minutes or until chicken is no longer pink.
Spread pasta sauce over partially baked crust; top with cheese slices. Arrange cooked chicken strips over cheese; top with mushrooms, zucchini, green pepper and green onion. Sprinkle with Parmesan cheese.
Bake 12-14 minutes or until cheese is melted and vegetables are heated through.
Kitchen shears work well for cutting pizza.