Chicken Marsala Pizza

1 can refrigerated pizza crust
2 tablespoons olive oil
1/2 uncooked chicken breast tenders
2 tablespoons butter
1 1/2 cups onions - chopped
8 oz sliced fresh portabella mushrooms
3 cloves garlic, chopped
3/4 cup sweet Marsala wine or chicken broth
1/2 cup heavy whipping cream
2 tablespoons fresh parsley
dash of salt
dash of pepper
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

1. Heat oven to 400*. Spray 9x13 pan with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 11-14 minutes or until golden brown.

2. Meanwhile, heat 1 tablespoon oil in 10 inch skillet over medium heat. Add chicken' cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4 inch pieces. Set aside.

3. To same skillet, add remaining 1 tablespoon oil and butter. Add onions and mushrooms; cook over medium heat about 7 minutes, stirring frequently, until tender. Stir in garlic; cook 1 minute longer. Stir in wine; cook 4-5 minutes, stirring occasionally, until wine is reduced by half. Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.

4. Sprinkle pizza crust with 1 cup mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses. Bake 10-12 minutes longer or until cheese rae melted and crust is golden brown.