Wash hands with soap and water.
Preheat oven to 350 °F.
Carefully pop open the tube of pizza dough by applyingpressure to the seam with a clean spoon. Stretch or roll outthe pizza dough and lay on a clean, lightly floured worksurface.
Using a pizza cutter, cut the dough into 3-inch squares andplace each in the bottom of a greased non-stick muffin tin.
With your fingers, push the center of the dough into the muffin cups, making sure the dough covers the sides and reachesthe top edge of the cup.
Wash hands with soap and water.
Spoon 2 teaspoons of barbecue sauce into each and spreadto the edges of the dough.
Evenly distribute the pre-cooked chicken between the muffincups.
Gently rub peppers under cold running water. Pat dry withpaper towel.
Cut the peppers into small pieces and sprinkle equal amountsinto each cup.
Open the can of olives and drain, being careful of the edges of the can lid. Dice the olives and sprinkle over the peppers.
Sprinkle shredded cheese on top of each full muffin cup.
Place muffin pan on center rack in oven and cook forapproximately 15 minutes or until edges of dough are lightlybrowned (time may vary depending on oven type).
Remove pan from oven and let sit for five minutes beforeserving.