| 1 | In shallow bowl, combine chicken and salad dressing; stir to coat. |
| 2 | Cover, refrigerate. |
| 3 | Heat oven to 425 degrees. |
| 4 | Lightly grease 12" pizza pan or 13 x 9" pan. |
| 5 | Unroll dough and place in greased pan; starting at center, press out with hands. |
| 6 | Bake for 8 to 10 minutes or until crust is light golden brown. |
| 7 | Meanwhile, in small bowl combine sour cream, mint, pepper and garlic; mix well. |
| 8 | Drain chicken; discard marinade. |
| 9 | Heat margarine in large skillet over medium-high heat until hot. |
| 10 | Add chicken and onion; cook and stir 6 to 8 minutes or until chicken is no longer pink. |
| 11 | Spread sour cream mixture over partially baked crust, including edges. |
| 12 | Top with monterey jack cheese. |
| 13 | Using slotted spoon, place chicken mixture evenly over cheese. |
| 14 | Top with tomato slices, cucumber and feta cheese. |
| 15 | Bake for 10 to 15 minutes or until edges of crust are deep golden brown and monterey jack cheese is melted. |
| 16 | Garnish with fresh mint leaves, if desired. |
