2 12-inch pre-baked thin pizza crusts
3 tablespoons canola oil
1 pound boneless skinless chicken breast, cut into thin strips
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 dashes cayenne pepper
1-1/2 tablespoons cumin
1 clove garlic, minced
1 medium green bell pepper, cut into strips
1 small red onion, thinly sliced
2 tablespoons unsalted butter, softened
2 tablespoons finely chopped cilantro leaves
2 tablespoons sliced scallions
8 ounces Colby Jack cheese or Monterey Jack, shredded

Preheat oven to 375 degrees; arrange a rack in the middle position. Line a vented pizza pan with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place one of the pizza crusts in the pan. Set aside.

In a large heavy skillet, heat oil over high heat. Season the chicken with salt, pepper, cayenne, cumin, and garlic, and add to the hot oil. Next add the pepper and onions, and cook, stirring, about 5 minutes or until chicken is cooked. Spread chicken and vegetables over the pizza crust and top with second crust. Brush butter on top of crust, sprinkle with cilantro, scallions and shredded cheese.

Bake 6 to 8 minutes or until the cheese has melted. Remove the pan from the oven and place on a cutting board. Slice through the layers into 6 wedges and serve.

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