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Southwest Chicken Fajita Pizza Recipe

Southwest Chicken Fajita Pizza Recipe

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. YIELD:12 servings


  • 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


  • 1. Unroll crust into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 8-10 minutes or until lightly browned.
  • 2. 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.
  • 3. 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.

Nutritional 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.

Reviews for Southwest Chicken Fajita Pizza

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Reviewed Aug. 20, 2013

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

Reviewed 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."

Reviewed 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."

Reviewed 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!"

Reviewed 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"

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