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Fajita Pizza with Chicken

 Fajita Pizza with Chicken
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.
8-10 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.

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Fajita Pizza with Chicken (continued)

Nutritional Facts: 1 serving (1 slice) equals 261 calories, 11 g fat (5 g saturated fat), 45 mg cholesterol, 584 mg sodium, 21 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.