Chicken Fajita Pizza Recipe

Chicken Fajita Pizza Recipe photo by Taste of Home

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“This always seems best late at night or when we have friends over," says Darlene Brenden of Salem, Oregon. "Ready to bake pizza crusts are such a time saver and makes this pizza taste as good as any pizzeria.”

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Chicken Fajita Pizza Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

3/4 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 medium onion, halved and thinly sliced
1 medium green pepper, julienned
2 tablespoons olive oil
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 prebaked 12-inch pizza crust
1/2 cup picante sauce
2 cups (8 ounces) shredded Monterey Jack cheese

Directions

In a large skillet, saute the chicken, onion and green pepper in oil until chicken juices run clear; drain. Sprinkle with chili powder and garlic powder.
Place crust on an ungreased 12-in. pizza pan. Spoon chicken mixture over crust. Top with picante sauce; sprinkle with cheese. Bake at 450° for 10-12 minutes or until cheese is melted. Yield: 6 slices.

Nutritional Facts 1 slice equals 390 calories, 20 g fat (8 g saturated fat), 65 mg cholesterol, 643 mg sodium, 26 g carbohydrate, 1 g fiber, 26 g protein.

Originally published as Chicken Fajita Pizza in Cooking for 2 Spring 2009, p27

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio