Salsa Chicken Fajita Pizza Recipe

5 9 9
Salsa Chicken Fajita Pizza Recipe
Salsa Chicken Fajita Pizza Recipe photo by Taste of Home
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Salsa Chicken Fajita Pizza Recipe

Read Reviews
5 9 9
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + marinating Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + marinating Bake: 10 min.

Ingredients

  • 1/4 cup lime juice
  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, finely chopped
  • 1 prebaked Italian bread shell crust (14 ounces)
  • 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

Directions

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.
Originally published as Chicken Fajita Pizza in Country Woman October/November 2009, p38

Nutritional Facts

1 slice: 446 calories, 20g fat (7g saturated fat), 67mg cholesterol, 890mg sodium, 37g carbohydrate (3g sugars, 0 fiber), 29g protein.

  • 1/4 cup lime juice
  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, finely chopped
  • 1 prebaked Italian bread shell crust (14 ounces)
  • 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. Drain and discard marinade. In a large skillet, saute chicken in remaining oil until no longer pink.
  2. 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.
Originally published as Chicken Fajita Pizza in Country Woman October/November 2009, p38

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Reviews forSalsa Chicken Fajita Pizza

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MY REVIEW
justmbeth User ID: 1196484 276421
Reviewed Oct. 17, 2017

"Great flavor and very hearty. I do now see I messed up a bit and did not drain the salsa. Note for next time. I had a bulk jar and was trying to guess how much to use and thought about 1 cup (undrained) was about right. I served jalape?os on the side."

MY REVIEW
AmyWaters User ID: 4531355 159277
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."

MY REVIEW
pajamaangel User ID: 1603339 64654
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."

MY REVIEW
happyquilter29 User ID: 3790818 142596
Reviewed May. 16, 2011

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

MY REVIEW
CiCiB User ID: 2258133 84948
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."

MY REVIEW
blue_eyes998 User ID: 5762850 159274
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!"

MY REVIEW
wombatt User ID: 4256084 159619
Reviewed Mar. 24, 2011

"YES AND IT WORKS WONDERFUL"

MY REVIEW
[email protected] User ID: 5012220 92450
Reviewed Mar. 24, 2011

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

MY REVIEW
cornum User ID: 1591737 111882
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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