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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
Your favorite pizza crust
Olive oil to mist the crust
1 tsp olive oil, divided
2 boneless, skinless chicken breast halves, cut into thin strips
1 medium green bell pepper, sliced into 1/2 inch strips
1 medium red bell pepper, sliced into 1/2 inch strips
1 medium onion, cut into wedges
2 tsp Fajita seasoning
1 clove garlic, pressed or minced
1/4 cup thick and chunky salsa
2 cups shredded Colby and Monterey Jack Cheese Blend, divided
2 tablespoons fresh cilantro, cut into slivers
Serve with salsa and sour cream, as desired
Preheat oven to 450°F. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment-lined pan. Mist the crust and the rim with olive oil.
Cut peppers and onions into 1/2 inch strips. Cut chicken into thin strips. In a large non-stick skillet heat 1/2 tsp olive oil, add chicken strips, sauté until chicken is no longer pink. To the chicken add remaining oil, bell peppers, onions, fajita seasoning and garlic. Continue to saute until chicken is thoroughly cooked and vegetables are tender crisp. Remove from heat and drain any juices. Add the salsa. Reduce oven temperature to 425. Keeping pizza crust on the pan sprinkle 1 cup cheese over the crust. Arrange the chicken mixture over the cheese, sprinkle remaining cheese on top of the chicken. Bake for 12 minutes.
To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 2-3 additional minutes. Remove from the oven, sprinkle with cilantro, let stand 8-10 minutes. Serve with additional salsa and sour cream, if desired.
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FAJITA PIZZA
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
Your favorite pizza crust
Olive oil to mist the crust
1 tsp olive oil, divided
2 boneless, skinless chicken breast halves, cut into thin strips
1 medium green bell pepper, sliced into 1/2 inch strips
1 medium red bell pepper, sliced into 1/2 inch strips
1 medium onion, cut into wedges
2 tsp Fajita seasoning
1 clove garlic, pressed or minced
1/4 cup thick and chunky salsa
2 cups shredded Colby and Monterey Jack Cheese Blend, divided
2 tablespoons fresh cilantro, cut into slivers
Serve with salsa and sour cream, as desired
Preheat oven to 450°F. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment-lined pan. Mist the crust and the rim with olive oil.
Cut peppers and onions into 1/2 inch strips. Cut chicken into thin strips. In a large non-stick skillet heat 1/2 tsp olive oil, add chicken strips, sauté until chicken is no longer pink. To the chicken add remaining oil, bell peppers, onions, fajita seasoning and garlic. Continue to saute until chicken is thoroughly cooked and vegetables are tender crisp. Remove from heat and drain any juices. Add the salsa. Reduce oven temperature to 425. Keeping pizza crust on the pan sprinkle 1 cup cheese over the crust. Arrange the chicken mixture over the cheese, sprinkle remaining cheese on top of the chicken. Bake for 12 minutes.
To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 2-3 additional minutes. Remove from the oven, sprinkle with cilantro, let stand 8-10 minutes. Serve with additional salsa and sour cream, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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