3/4 lb Boneless, skinless

           -chicken breast cut into
           -2 x 1/4 x 1/4" strips
    1/3 c  Purchased Caesar (not

           -creamy) or vinaigrette
           -salad dressing
     10 oz Can Pillsbury

           -Refrigerated All Ready
           -Pizza Crust
    1/4 c  Light sour cream

  1 1/2 t  Chopped fresh mint OR

    1/2 t  Dried mint leaves

    1/2 t  Pepper

      1    Garlic clove, minced

      2 T  Reduced-calorie margarine

      1 md Onion, halved lengthwise

           -& cut into 1/8" slices
      1 c  Shredded Monterey Jack

           -cheese
      2    Plum tomatoes, thinly

           -sliced
    1/2 c  Diced seeded cucumber,

           -drained on paper towels
    1/2 c  Crumbled feta cheese

  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.