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1/2 cup Mexican cheese blend, reduced fat, finely shredded
1/4 cup black olives, pitted; cut into wedges
Rub chicken evenly with 1 tablespoon fajita seasoning.
Heat oil in medium nonstick skillet to medium. Place chicken in skillet. Cover and cook 4 minutes. Turn chicken; add onion and 2 tablespoons water. Cover and cook 5 to 6 minutes longer or until onion is tender and chicken is done (internal temp 170°F). Remove from heat.
Meanwhile, blend refried beans and remaining 1 tablespoon fajita seasoning in small bowl. Spread evenly over pizza crust.
Blend cream cheese, salsa and shredded cheese in medium bowl. Spread evenly over bean mixture. Shred or chop chicken; top pizza evenly with chicken mixture and olives. Cover and refrigerate until ready to serve.
Preheat oven to 425°F. Place pizza on baking sheet and bake 10 minutes or until heated through and cheese is melted.