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Southwest Chicken Fajita Pizza

 Southwest Chicken Fajita Pizza
Pizza takes a southwest turn in this version. I made this recipe on the first date—an evening of cooking at my apartment—with my husband, Gary.—Tricia Longo, Spencer, Massachusetts
12 ServingsPrep: 20 min. Bake: 20 min.


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1/2 pound boneless skinless chicken breasts, cut into strips
  • 2 tablespoons olive oil
  • 1/2 cup sliced onion
  • 1/2 cup julienned green pepper
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup salsa
  • 2 cups (8 ounces) shredded Mexican cheese blend


  • Unroll crust into a greased 15-in. x 10-in. x 1-in. baking pan;
  • flatten dough and build up edges slightly. Bake at 400° for 8-10
  • minutes or until lightly browned.
  • Meanwhile, in a large skillet, saute chicken in oil until lightly
  • browned. Add the onion, green pepper, garlic, chili powder, salt and
  • pepper. Cook and stir until vegetables are tender and chicken is no
  • longer pink.
  • Spread salsa over crust. Top with 1 cup cheese, chicken mixture and
  • remaining cheese. Bake at 400° for 10-15 minutes or until cheese
  • is bubbly and golden brown. Yield: 12 slices.

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Southwest Chicken Fajita Pizza (continued)

Nutritional Facts: 1 slice (prepared with reduced-fat cheese) equals 191 calories, 8 g fat (2 g saturated fat), 24 mg cholesterol, 505 mg sodium, 18 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 vegetable.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.