Salsa Chicken Fajita Pizza
Total TimePrep: 25 min. + marinating Bake: 10 min.
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.
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.
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.
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Awesome! My daughter said good enough to serve in a restaurant.
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.
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!
YES AND IT WORKS WONDERFUL
could you use the precooked grilled chicken breast strips found in the meat dept?