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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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    12 slices

Ingredients

  • 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 shredded Mexican cheese blend

Directions

  • Unroll crust into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° until lightly browned, 8-10 minutes.
  • 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° until cheese is bubbly and golden brown, 10-15 minutes.
Nutrition Facts
1 slice: 191 calories, 8g fat (2g saturated fat), 24mg cholesterol, 505mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 12g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 vegetable.

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Reviews

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Average Rating:
  • crysmitchell
    Aug 20, 2013

    LOVED this pizza. Such an interesting change from traditional pizza.

  • shecooksalot
    Apr 26, 2013

    This pizza was okay, but it just didn't do it for me. It was a nice change of pace, but I just felt it was average.

  • Danerlea
    Mar 12, 2012

    I was wondering if my husband would like this and we both really liked it. I used orange peppers instead of green and a Boboli pre-made crust and it turned out great.

  • ConlKat
    Apr 21, 2011

    Great pizza and so easy to make. It would be simple to double it and make for a party. Try not to load it up too much because the crust cannot take it. Keep it simple but make an extra one!

  • lurky27
    May 26, 2010

    Yummy! We used a Boboli whole wheat crust instead of the tube. Full of flavor and definitely a unique change of pace.~ Theresa

  • gin_n_josh
    Feb 6, 2009

    No comment left

  • csnoble
    Dec 9, 2007

    No comment left

  • Deirdre63
    Jan 25, 2007

    No comment left

  • rachelrenea
    Jan 9, 2007

    No comment left

  • jen_martin78
    Jan 4, 2007

    No comment left