Chicken Fajita Pizza
Submitted by jonguntrip
Chicken fajita pizza combines sizzling chili-spiced chicken strips, caramelized onions, and bell peppers on a crispy crust with salsa and melted Monterey Jack. Tex-Mex meets pizza night in one crowd-pleasing pan.
YIELD
6 servingsPREP
20 minCOOK
26 minREADY
80 minTwo of the greatest things in the food world just collided: fajitas and pizza.
Chili-rubbed chicken strips get a quick sear, then pile onto a golden crust with sauteed onions, bell peppers, salsa, and a blanket of melty Monterey Jack.
Forget boring marinara. Salsa is the sauce here, and it works like a charm.
This one feeds a crowd and comes together faster than delivery shows up at your door.
Pro Tips
- Sear the chicken hot and fast: You want color on those strips, not steamed rubber. High heat, don’t crowd the pan.
- Pre-bake the crust: That initial bake keeps the bottom crisp so your toppings don’t turn it soggy.
- Swap the heat level: Use medium or hot salsa and pepper jack cheese if your crew likes things fiery.
Ingredients
Directions
Heat oil in large skillet over medium-high heat until hot.
Add chicken; cook and stir 5 minutes or until lightly browned.
Stir in chili powder, salt and garlic powder.
Add onions and bell pepper; cook and stir an additional 1 minute or until vegetables are crisp-tender.
Heat oven to 425 degrees F.
Grease 12-inch pizza pan or 13 x 9-inch pan.
Unroll dough; place in greased pan.
Starting at center, press out with hands.
Bake at 425 degrees F for 6 to 8 minutes or until very light golden brown.
Spoon chicken mixture over partially baked crust.
Spoon salsa over chicken; sprinkle with cheese.
Bake an additional 14 to 18 minutes or until crust is golden brown.
6 to 8 servings.
Comments
