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Fajita Pizza















Trans-fat Free, Good source of fiber


Fajita pizza
½ pound chicken breasts
boneless, skinless
2 tablespoons vegetable oil
½ medium green bell peppers
cut into thin rings
1 each onions
small, sliced
½ cup salsa
or picante sauce
1 ½ cups mozzarella cheese
shredded, (6 ounces)
1 x pizza shell
see below
Pizza crust
1 ½ cups biscuit baking mix (bisquick)
cup water


Move oven rack to lowest position.

Heat oven to 475 degrees.

Cut chicken into strips, 1/8-to ¼ inch thick.

Heat 10-inch skillet until 1 or 2 drops of water bubble and skitter when sprinkled in skillet.

Add oil and rotate to coat inside of skillet.

Add chicken; cook and stir 3 minutes.

Add pepper and onion; cook and stir 3 to 4 minutes until vegetables are crisp tender.

Remove from heat; stir in salsa and set aside.

Prepare Pizza Crust.

Sprinkle ¾ cup of the cheese over the crust.

Top with chicken mixture; Sprinkle with remaining cheese.

Bake at 475 degrees for 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.

PIZZA CRUST Grease a cookie sheet or 12-inch pizza pan.

Mix biscuit baking mix and hot water; beat vigorously 20 strokes.

Turn dough onto surface well dusted with baking mix or flour.

Knead about 60 times or until smooth and no longer sticky.

With hands dusted with baking mix or flour, press dough into 13-inch circle on cookie sheet or press in pizza pan; pinch edge, forming ½-inch rim.

Preparation time: 20 minutes Baking time: 12 to 15 minutes


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 567g (20.0 oz)
Amount per Serving
Calories 78147% of calories from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 220mg 73%
Sodium 827mg 34%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 167g
Vitamin A 13% Vitamin C 95%
Calcium 41% Iron 18%
* based on a 2,000 calorie diet How is this calculated?


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