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Chicken Fajita Pizza

Chicken Fajita Pizza
Our family loves pizza, and this variation is one we enjoy often, the chicken is unexpected but delicious. On hectic days, I can make it in a snap using a prepared crust. Either way, it disappears in a hurry.
16 ServingsPrep: 20 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2-1/2 cups all-purpose flour
  • 4 tablespoons canola oil, divided
  • 2 teaspoons salt, divided
  • 1 teaspoon sugar
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 cups sliced onions
  • 2 cups sliced green peppers
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 cup salsa
  • 2 cups (8 ounces) shredded Monterey Jack or part-skim mozzarella cheese

Directions

  • In a large bowl, dissolve yeast in water. Add flour, 2 tablespoons
  • oil, 1 teaspoon salt and sugar. Beat vigorously by hand 20 strokes.
  • Cover and let rest about 15 minutes.
  • Divide dough in half; press each portion into a greased 12-in. pizza
  • pan. Prick dough several times with a fork. Bake at 425° for 6-8
  • minutes.
  • In a large skillet, saute chicken in remaining oil until no longer
  • pink. Add the onions, peppers, chili powder, garlic powder and
© Taste of Home 2012

2 of 2

Chicken Fajita Pizza (continued)

Directions (continued)

  • remaining salt; cook until vegetables are tender.
  • Spoon over crusts; top with salsa and cheese. Bake for 14-18 minutes
  • or until crust is golden and cheese is melted. Yield: 2 pizzas (8
  • slices each).
Nutrition Facts: 1 slice equals 193 calories, 7 g fat (0 saturated fat), 23 mg cholesterol, 544 mg sodium, 20 g carbohydrate, 0 fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable, 1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2012