Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         boneless -- skinless
                        breast cut into -- 2 x 1/4 x 1/4"
                        -- strip
     1/3  cup           purchased Caesar -- (not, creamy) or
                        -- vinaigrette
                        dressing
   1      10 ounce      ca Pillsbury -- refrigerated
                        crust
     1/4  cup           light sour cream
   1 1/2  teaspoons     chopped fresh mint or
     1/2  teaspoon      dried mint leaves
     1/2  teaspoon      pepper
   1                    garlic clove -- minced
   2      tablespoons   reduced-calorie margarine
   1      medium        onion -- halved lengthwise
                        cut into 1/8" slices
   1      cup           shredded Monterey Jack -- cheese
   2                    plum tomatoes -- thinly
     1/2  cup           diced seeded cucumber -- drained on paper
                        -- tow
     1/2  cup           crumbled feta cheese

Preparation:

In shallow bowl, combine chicken and salad dressing; stir to coat. Cover, refrigerate. Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13 x 9" pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake for 8 to 10 minutes or until crust is light golden brown. Meanwhile, in small bowl combine sour cream, mint, pepper and garlic; mix well. Drain chicken; discard marinade. Heat margarine in large skillet over medium-high heat until hot. Add chicken and onion; cook and stir 6 to 8 minutes or until chicken is no longer pink. Spread sour cream mixture over partially baked crust, including edges. Top with Monterey Jack cheese. Using slotted spoon, place chicken mixture evenly over cheese. Top with tomato slices, cucumber and feta cheese. Bake for 10 to 15 minutes or until edges of crust are deep golden brown and Monterey Jack cheese is melted. Garnish with fresh mint leaves, if desired.