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Mexican Chicken Fajita Pizza

 Mexican Chicken Fajita Pizza
“This recipe has always been a hit! Even my kids like it—and it’s such a great way to sneak in extra vegetables.” —Carrie Shaub, Mount Joy, Pennsylvania
6 ServingsPrep/Total Time: 30 min.


  • 1 package (13.8 ounces) refrigerated pizza crust
  • 8 ounces boneless skinless chicken breasts, cut into thin strips
  • 1 teaspoon canola oil, divided
  • 1 medium onion, sliced
  • 1 medium sweet red pepper, sliced
  • 1 medium green pepper, sliced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 garlic clove, minced
  • 1/4 cup chunky salsa
  • 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
  • 1 tablespoon minced fresh cilantro
  • Sour cream and additional salsa, optional


  • Unroll dough 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 8-10 minutes or until edges are lightly browned.
  • Meanwhile, in a large nonstick skillet coated with cooking spray,
  • cook chicken over medium heat in 1/2 teaspoon oil for 4-6 minutes or
  • until no longer pink; remove and keep warm.
  • In the same pan, saute the onion, peppers, chili powder and cumin in
  • remaining oil until crisp-tender. Add garlic; cook 1 minute longer.
  • Stir in salsa and chicken.
  • Sprinkle half of the cheese over prepared crust; top with chicken

2 of 2

Mexican Chicken Fajita Pizza (continued)

Directions (continued)

  • mixture and remaining cheese. Bake for 8-10 minutes or until crust
  • is golden brown and cheese is melted. Sprinkle with cilantro. Serve
  • with sour cream and additional salsa if desired. Yield: 6 servings.
Nutritional Facts: 1 piece (calculated without optional ingredients) equals 351 calories, 12 g fat (4 g saturated fat), 48 mg cholesterol, 767 mg sodium, 38 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.