Cilantro Chicken Fajita Pizza Recipe
Cilantro Chicken Fajita Pizza Recipe photo by Taste of Home
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Cilantro Chicken Fajita Pizza Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 6 servings


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 pound boneless skinless chicken breasts, cubed
  • 3 teaspoons canola oil, divided
  • 1 teaspoon fajita seasoning mix
  • 1 medium sweet red pepper, julienned
  • 1 medium green pepper, julienned
  • 1 medium onion, halved and sliced
  • 1 garlic clove, minced
  • 1/2 cup salsa
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
  • 2 tablespoons minced fresh cilantro

Nutritional Facts

1 slice: 382 calories, 12g fat (4g saturated fat), 62mg cholesterol, 807mg sodium, 38g carbohydrate (7g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.


  1. Unroll crust into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 7-10 minutes or until golden brown.
  2. Meanwhile, in a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Sprinkle with seasoning mix; cook 30 seconds longer. Remove and keep warm.
  3. In the same skillet, saute peppers and onion in remaining oil for 3 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Remove from the heat; stir in the salsa, pepper and reserved chicken.
  4. Spoon chicken mixture over crust; sprinkle with cheese. Bake for 6-10 minutes or until cheese is melted. Sprinkle with cilantro. Yield: 6 servings.
Originally published as Chicken Fajita Pizza in Healthy Cooking June/July 2009, p47

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sdipiazza User ID: 2106899 254201
Reviewed Sep. 16, 2016

"This was pretty good but bland until I added more fajita seasoning to the chicken and veggies. Also need salt. My husband loved not so much, but it's worth a second try."

pamsterhamster User ID: 2978210 110776
Reviewed Sep. 8, 2014

"So good & easy to make. I always add more toppings"

ConnieK User ID: 282614 94920
Reviewed Jan. 13, 2013

"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!!!"

krazykrisy User ID: 4475315 163688
Reviewed Apr. 4, 2012


brucejul User ID: 3858760 178994
Reviewed Nov. 6, 2011

"this pizza was delish! different and easy!"

rsltevens User ID: 4962929 178026
Reviewed Sep. 6, 2010

"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 would you feel...hah?"

MissM_Home User ID: 2022934 182130
Reviewed Aug. 23, 2009


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.”

TIME: Prep/Total Time: 30 min.


  • 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


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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