Fabulous Chicken Fajita Pizza
Kimberly
Fresh Mexican flavors with the Italian pizza idea blend together beautifully in this delicious all-in-one meal.
ingredients
- 2 whole chicken breasts, cut into strips
- 1 Tbsp. olive oil
- 2 tsp. chili powder
- 2 tsp. cumin
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 1/2 tsp. garlic powder (or one clove fresh garlic, minced)
- 1 cup each sliced onion, mushrooms and peppers
- 10 oz. Pillsbury refrigerated pizza crust
- 1/2 salsa
- 1/2 cup chopped cilantro
- Cornmeal to sprinkle on stone and crust
- 2 cups pepper jack cheese
- Oil to grease pan
directions
- 1
Preheat oven to 425 degrees.
- 2
Brown chicken in oil and butter to brown in large frying pan. Stir in seasonings. Add onions and peppers, and cook until crisp-tender. Add salsa and mix well. Sprinkle with half of the cilantro.
- 3
Spread about a teaspoon of olive oil on 12“ pizza stone (a 12” pizza pan will also do, or a 9 x 13 glass baking dish), and sprinkle with a few pinches of cornmeal. Place dough on stone and spread out to the edges. Sprinkle with a few more pinches of cornmeal. Put a few tablespoons of shredded cheese onto crust and place in oven for about 2 minutes, until cheese just starts to melt. Remove from oven and set aside. Reduce oven temperature to 375 degrees. Spoon chicken mixture onto crust and cover with remaining cheese.
- 4
Bake about 15 - 18 minutes, until cheese is melted and bubbly. Top with remaining cilantro.
notes
I found that adding a few sprinkles of cornmeal on the crust gives it texture to stand up to all the toppings of this pizza.
Source: Kimberly
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