Chicken & Stir-Fry Vegetable Pizza

1 can cream of mushroom soup
1 pizza crust
1 tblspn vegetable oil
3 C frozen vegerables
1/8 tsp garlic powder
1 pkg (~10 oz) cooked chicken strips
1 C shredded cheddar cheese (about 4 oz)
Dried oregano leaves or crushed red pepper (optional)

Spread the soup on the crust to within 1/4 inch of the edge. Bake at 450F for 5 minutes. Heat the oil in a 10-inch skillet over medium heat. Add the vegetables and garlic powder and cook until the vegetables are tender-crisp, stirring occasionally.
Spoon the vegetables on the pizza. Top with the chicken and cheese. Sprinkle with the oregano, if desired.
Bake for 5 minutes or until the cheese is melted.