Chicken Fajita Pizza

 

Two things I love? Pizza and Mexican food.

 

There are lots of fun ways to combine the two, and this would have to be one of my faves. Clearly, this would not be a popular choice with those fussy about onions and or peppers, but my family loves the flavor combination going on here!

 

Chicken Fajita Pizza

 

Ingredients:

(for the crust)

  • 1 cup very warm water
  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon oil ( I use olive.)
  • 2 1/2 – 2 3/4 cups flour

 

(for toppings)

  • 1/2 cup taco or enchilada sauceĀ 
  • 1 cup cooked chicken shreds/bits
  • 1 tablespoon oil (I use olive here, too.)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 large onion
  • 8 oz. colby jack cheese, shredded

 

Directions:

1. Add very warm water, yeast, and sugar to a large mixing bowl. Let sit for a few minutes until mixture gets foamy.

 

2. Add salt, oil, and 2 cups of flour to yeast mixture. Gradually mix in remaining flour. You may have to switch to your hands at some point. I typically start mixing with a wooden spoon and work the last 1/2 cup or so of flour in with my hands. You should have a firm, slightly sticky dough ball. Adjust flour as needed.

 

3. Lift dough ball and pour a little drizzle of oil into bowl. Roll ball around in that oil, cover the bowl with a tea towel, and leave to rise in a warm place for about fifteen minutes.

 

4. Meanwhile, heat tablespoon of oil in large skillet over medium heat. Julienne peppers and onions into thin strips.

 

5. Sautee peppers and onions for 5 minutes until some edges are slightly softened and onions are partially translucent. Remove from heat.

 

6. Preheat oven to 425.

 

7. Punch down dough. Let rest for a minute or two. Press dough onto a greased or cornmeal-dusted 16″ pizza pan.

 

8. Spread taco (or enchilada) sauce over the top of the dough. Sprinkle with a very thin layer of shredded cheese.

 

9. Scatter chicken, peppers, and onions evenly over the pizza’s surface. Top with remaining shredded cheese.

 

10. Bake at 425 degrees for 10-12 minutes.

 

Enjoy!

 

This concludes our 5 Summer Meals from 5 Chicken Breasts series. I hope you’ve found some tasty recipes to make but, even more, I hope you’ve learned to feel confident dealing with bone-in chicken breasts so you can really stretch your dollar.

 

At this point, you can always reference this post, 5 Summer Meals from 5 Chicken Breasts, for any information to which you may need to refer. There, you will find links to the shopping list and all preparation directions. The recipes pictured in that post are also now all clickable so you can easily access the recipe you want.

 

 

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