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Salsa Chicken Fajita Pizza Recipe

Salsa Chicken Fajita Pizza Recipe

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
TOTAL TIME: Prep: 25 min. + marinating Bake: 10 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. Drain and discard marinade. In a large skillet, saute chicken in remaining oil until no longer pink.
  • 3. 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.
  • 4. Bake at 450° for 8-10 minutes or until cheese is melted. Serve with sour cream if desired. Yield: 6 slices.

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.

Reviews for Salsa Chicken Fajita Pizza

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Reviewed Oct. 24, 2013

"This was awesome. Me and my boyfriend loved it. Will definitely make again. I didn't have a soupy mess... I used 15 oz jar of salsa and let it sit in the strainer until I was ready to use it. Great recipe. Lots of flavor."

Reviewed Oct. 8, 2013

"I loved the flavor of this pizza, but the salsa as well as the chopped peppers caused a soupy mess of the crust. I like a nice, crisp crust on my pizza and it just wasn't possible with the combination of these toppings."

Reviewed May. 16, 2011

"Awesome! My daughter said good enough to serve in a restaurant."

Reviewed Apr. 3, 2011

"Loved the chicken! the lime flavor is awesome. I did add a Tbsp of taco seasoning a a few drops of mesquite liquid smoke. The only change I would make is to make my own crust with corn meal next time."

Reviewed Apr. 1, 2011

"I'll be honest: I didn't remember to marinate the chicken, but it was good even without that, and I'm sure will be better when I remember to marinate it! I added a little fresh cilantro and some fresh tomatoes and used pitas for fast mini pizzas. I didn't use red pepper because the store had it priced too high and I didn't drain the salsa. I cannot wait to make this again when my garden's producing, as I will make it with fresh salsa!"

Reviewed Mar. 24, 2011


Reviewed Mar. 24, 2011

"could you use the precooked grilled chicken breast strips found in the meat dept?"

Reviewed Nov. 22, 2010

"my chicken was frozen so I substituted Jimmy Dean sausage crumbles.It was so good I e-mailed my son to give him the recipe. The salsa really makes the difference. Can't wait to try it again."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.