- chickenfajitapizza.jpg (14.99 KiB) Viewed 15 times
Serves: 8
Ingredients
1 (13.8-oz.) can refrigerated pizza crust
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts (about 1 and 1/4 lb), cut into thin bite size strips
1 to 2 teaspoons chili powder
1/2 to 1 teaspoon salt
1/2 teaspoon garlic powder
1 cup thinly sliced onions
1 cup green or red bell pepper strips - 2 by 1/4 inch
1/2 cup old el paso thick 'n chunky salsa
2 cups shredded monterey jack cheese (8 oz)
Directions
Heat oven to 425 degrees. Spray 12 inch pizza pan or 13 by 9 inch pan with nonstick cooking spray. Unroll dough and place in sprayed pan. Starting at center, press out dough to edge of pan to form crust.
Bake 7 to 9 minutes or until very light golden brown.
In a 10 inch skillet, heat oil over medium high heat. Add chicken and sprinkle with chili powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips and cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp tender. Spoon chicken mixture evenly over crust. Spoon salsa over chicken and sprinkle with cheese.
Bake 14 to 18 minutes longer or until crust is golden brown. Cut into wedges or squares to serve.
High Altitude 3500-6500 ft: After adding onions and bell pepper strips, cook and stir 3 to 5 minutes longer.