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This pizza is packed with flavorful seasonings, but it's the cilantro that gives it the fresh burst of flavor. If you like Southwestern foods and pizza, too, this one is for you! Rebecca Clark - Warrior, AL
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 slice equals 382 calories, 12 g fat (4 g saturated fat), 62 mg cholesterol, 807 mg sodium, 38 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Originally published as Chicken Fajita Pizza in Healthy Cooking June/July 2009, p47
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Reviewed on Jan. 13, 2013 by ConnieK
Different, very good!! So easy to make using refrigerator crust. What a great spin on traditional pizza (and light to boot!!). Lots of meat and veggies and the cilantro really gives it that southwesten boost. It should be renamed Loaded Chicken Fajita Pizza!!!
Reviewed on Apr. 04, 2012 by krazykrisy
yummmy!!!!!
Reviewed on Nov. 06, 2011 by brucejul
this pizza was delish! different and easy!
Reviewed on Sep. 06, 2010 by rsltevens
this recipe sounds excellent and i will try very soon... and to missm_home...whe u are choose to write a review on a ricipe don't take to opportunity to paste your own recipe. that is just so wrong in so many ways. don't you have any moral ethics or compation for the person who has written this recipe...what if it were done to you...how would you feel...hah?
Reviewed on Aug. 23, 2009 by MissM_Home
Chicken Fajita Pizza Cooking for 2 - try a FREE ISSUE today! “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.†SERVINGS: 6 CATEGORY: Main Dish METHOD: Baked TIME: Prep/Total Time: 30 min. 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 thin Italian bread shell crust (10 ounces) 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.
Cooking for 2 - try a FREE ISSUE today!
“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.â€
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.
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.
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