Chicken Fajita Pizza

Chicken Fajita Pizza
•    Cook Time -20 min
•    Serves 8


1.    1 (13.8 ounce) can Pillsbury(R) Refrigerated Pizza Crust
2.    1 tablespoon olive or vegetable oil
3.    4 boneless skinless chicken breast halves, cut into thin strips
4.    1 teaspoon chilli powder
5.    1/2 teaspoon salt
6.    1/2 teaspoon garlic powder
7.    1 cup thinly sliced onions
8.    1 cup green or red bell pepper strips (2×1/4-inch)
9.    1/2 cup Old El Paso(R) Thick ‘n Chunky Salsa
10.    2 cups shredded Monterey Jack cheese

Cooking Directions:

  • Heat oven to 425 degrees F. Spray 12-inch pizza pan or 13×9-inch pan with non-stick cooking spray.
  • Unroll dough; place in sprayed pan. Starting at centre, press out dough with hands to edge of pan. Bake at 425 degrees F. for 7 to 9 minutes or until very light golden brown.
  • Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; sprinkle with chilli powder, salt and garlic powder.
  • Cook and stir 3 to 5 minutes or until lightly browned.
  • Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.
  • Remove crust from oven. Spoon chicken mixture evenly over partially baked crust.
  • Spoon salsa over chicken. Sprinkle with cheese.
  • Return to oven; bake an additional 14 to 18 minutes or until crust is golden brown.



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