From RACHAEL RAY. This is an EXCELLENT pizza! You could also just use rotisserie chicken and season it with the Montreal seasoning, paprika, chili powder, and cayenne before adding to the pizza.

2 tablespoons grill seasoning blend, such as Montreal Seasoning by McCormick
2 teaspoons sweet paprika (eyeball it)
2 teaspoons chili powder
1 teaspoon cayenne pepper or a few drops hot sauce, such as Tabasco
1 to 1 1/2 pounds chicken breast, sliced thin
2 tablespoons vegetable oil (once around the pan)
All-purpose flour or corn meal, for dusting
2 store-bought frozen pizza dough balls (we buy ours by the case at Sam's Club Food Court counter)
1 pound brick reduced-fat cheddar cheese with jalapeno or chipotle pepper, such as Cabot brand
4 small yellow tomatoes, seeded and chopped
1/2 cup chopped red onion
2 jalapeno peppers, seeded and finely chopped
4 tablespoons cilantro (optional)
4 tablespoons fresh thyme leaves
2 cloves garlic, cracked away from skins
Salt, to taste
Grated zest and juice of 1 lime

Preheat oven to 450 degrees.

Heat a large, heavy skillet over very high heat. Combine grill seasoning, paprika, chili powder, and cayenne pepper on a plate. Press chicken slices into seasoning on one side. Add oil to screaming hot pan and cook
chicken 2 minutes on each side. Remove chicken from skillet and chop.

Sprinkle a little flour or corn meal on 2 pizza pans or cookie sheets and stretch out pizza dough on each pan. Shred reduced-fat cheese.

Make the salsa: Combine tomatoes, onion, jalapeno, cilantro (if using), and thyme. Make a garlic paste by chopping garlic then adding a generous pinch of salt and mashing it together with the flat of the knife. Add garlic paste to salsa. Add lime zest and juice and mix salsa well.

Scatter chicken, salsa, and cheese over pizza dough, working to the edges.  Bake until crisp and bubbly-brown on top, 12 to 15 minutes.

YIELD: 4 SERVINGS