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Salsa Chicken Fajita Pizza

 Salsa Chicken Fajita Pizza
Add a fiesta of flavor to homemade pizza with this Italian twist on fajitas. Salsa lovers will be wild about it. Toss together a salad to serve on the side.—Iola Egle, Bella Vista, Arkansas
6 ServingsPrep: 25 min. + marinating Bake: 10 min.


  • 1/4 cup lime juice
  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, finely chopped
  • 1 prebaked 12-inch pizza crust
  • 1 jar (16 ounces) chunky salsa, drained
  • 1 small sweet red pepper, chopped
  • 1/4 cup chopped green pepper
  • 1 green onion, chopped
  • 1-1/2 cups (6 ounces) shredded Mexican cheese blend
  • Sour cream, optional


  • In a large resealable plastic bag, combine the lime juice, 2
  • tablespoons oil and garlic. Add the chicken; seal bag and turn to
  • coat. Refrigerate for 15 minutes.
  • Drain and discard marinade. In a large skillet, saute chicken in
  • remaining oil until no longer pink.
  • Place crust on an ungreased 14-in. pizza pan; spread with salsa to
  • within 1/2 in. of edges. Layer with chicken, peppers, onion and
  • cheese.
  • Bake at 450° for 8-10 minutes or until cheese is melted. Serve
  • with sour cream if desired. Yield: 6 slices.

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Salsa Chicken Fajita Pizza (continued)

Nutritional Facts: 1 slice (calculated without sour cream) equals 446 calories, 20 g fat (7 g saturated fat), 67 mg cholesterol, 890 mg sodium, 37 g carbohydrate, trace fiber, 29 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.