Fajita Pizza with Chicken Recipe

5 3 4
Fajita Pizza with Chicken Recipe
Fajita Pizza with Chicken Recipe photo by Taste of Home
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Fajita Pizza with Chicken Recipe

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5 3 4
Publisher Photo
My family loves pizza and chicken, so I knew when I found this recipe that it would be a hit. We make it at least once a month.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 pound boneless skinless chicken breasts, cut into 2-inch strips
  • 1 tablespoon canola oil
  • 1 cup sliced green pepper
  • 1 cup thinly sliced onion
  • 2 teaspoons chili powder
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup salsa
  • 2 cups (8 ounces) shredded Monterey Jack cheese

Directions

Unroll the pizza crust onto a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 425° for 10-15 minutes or until lightly browned.
Meanwhile, in a large skillet, saute chicken in oil for 5 minutes or until no longer pink. Add the green pepper, onion, chili powder, garlic, cumin and salt; cook 2-3 minutes longer or until vegetables are crisp-tender. Spoon over crust; top with salsa and cheese.
Bake for 12-15 minutes or until crust is golden brown and cheese is melted. Yield: 8-10 slices.
Originally published as Chicken Fajita Pizza in Country Extra March 2004, p51

Nutritional Facts

1 slice: 261 calories, 11g fat (5g saturated fat), 45mg cholesterol, 584mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 18g protein.

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 pound boneless skinless chicken breasts, cut into 2-inch strips
  • 1 tablespoon canola oil
  • 1 cup sliced green pepper
  • 1 cup thinly sliced onion
  • 2 teaspoons chili powder
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 cup salsa
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  1. Unroll the pizza crust onto a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Prick dough several times with a fork. Bake at 425° for 10-15 minutes or until lightly browned.
  2. Meanwhile, in a large skillet, saute chicken in oil for 5 minutes or until no longer pink. Add the green pepper, onion, chili powder, garlic, cumin and salt; cook 2-3 minutes longer or until vegetables are crisp-tender. Spoon over crust; top with salsa and cheese.
  3. Bake for 12-15 minutes or until crust is golden brown and cheese is melted. Yield: 8-10 slices.
Originally published as Chicken Fajita Pizza in Country Extra March 2004, p51

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yummy1234yummy User ID: 5761123 138460
Reviewed Jan. 5, 2013

"My family loves this pizza. When it comes out I top it with frsh lettuce and serve with sour cream!"

MY REVIEW
HBcook User ID: 2966570 91086
Reviewed Aug. 20, 2011

"There is a very similar recipe by Tricia Longo, 2009 summer appetizers that has altered the quantity of the ingredients which I used and it seemed perfect."

MY REVIEW
linsvin User ID: 1584655 91359
Reviewed Jan. 22, 2009

"Use a thick salsa so the crust doesn't get soggy"

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