Salsa Chicken Fajita Pizza

Name: Salsa Chicken Fajita Pizza
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 slices.
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 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 shredded Mexican cheese blend; Sour cream, optional

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

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 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 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.

Nutrition Facts

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

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

Reviews

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Average Rating:

justmbeth

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.
AmyWaters

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.
pajamaangel

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.
happyquilter29

May 16, 2011

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

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.
blue_eyes998

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!
wombatt

Mar 24, 2011

YES AND IT WORKS WONDERFUL
mmstouts

Mar 24, 2011

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

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.