Chicken Fajita Pizza


1 package (1/4 ounce) active dry yeast

1 cup warm water (110° to 115°)

2-1/2 cups all-purpose flour

4 tablespoons vegetable 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 (8 ounces) shredded Monterey Jack or

mozzarella cheese


In a 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 skillet, saute chicken in remaining oil until juices run clear. 

Add 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. Yield: 2 pizzas (8 slices each).

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