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Chicken Fajita Pizza

Our family loves pizza, and this variation is one we enjoy often, the chicken is unexpected but delicious. On hectic days, I can make it in a snap using a prepared crust. Either way, it disappears in a hurry.
  • Total Time
    Prep: 20 min. + rising Bake: 15 min.
  • Makes
    2 pizzas (8 slices each)

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2-1/2 cups all-purpose flour
  • 4 tablespoons canola oil, divided
  • 2 teaspoons salt, divided
  • 1 teaspoon sugar
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 cups sliced onions
  • 2 cups sliced green peppers
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 cup salsa
  • 2 cups shredded Monterey Jack or part-skim mozzarella cheese

Directions

  • In a large bowl, dissolve yeast in water. Add flour, 2 tablespoons oil, 1 teaspoon salt and sugar. Beat vigorously by hand 20 strokes. Cover and let rest about 15 minutes.
  • Divide dough in half; press each portion into a greased 12-in. pizza pan. Prick dough several times with a fork. Bake at 425° for 6-8 minutes.
  • In a large skillet, saute chicken in remaining oil until no longer pink. Add the onions, peppers, chili powder, garlic powder and remaining salt; cook until vegetables are tender.
  • Spoon over crusts; top with salsa and cheese. Bake for 14-18 minutes or until crust is golden and cheese is melted.
Nutrition Facts
1 slice: 193 calories, 7g fat (0 saturated fat), 23mg cholesterol, 544mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 12g protein. Diabetic Exchanges: 1 starch, 1 meat, 1 vegetable, 1/2 fat.

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