Saturday, October 1, 2011

Chicken Fajita Pizza

Good Friday Morning!! I thought we'd start the day off with a little pizza.  Pizza is a quick and easy meal for a Friday. Plus, easy clean up and if you're like me, after cleaning the kitchen over and over all week it's nice to have a night of light duty.

Do enjoy your Friday!


1 can refrigerated pizza crust ( 10 oz. )
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breast halves, cut into thin bite sized 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 thinly sliced bell pepper strips
1/2 cup thick and chunkly salsa
8 oz ( 2 cups) shredded montery jack cheese

Heat over to 425 degrees F.  Spray 12 inch pizza pan or 13 x 9 inch pan with nonstick cooking spray.  Unroll dough; place in sprayed pan.  Starting at center, press out dough with hands to edge of pan.  Bake 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 chili power, salt and garlic powder.  Cook and stir 3 to 5 minutes or until lightly browned.  Add onion and bell pepper strips; cook andlet  sit an additional 2 to 3 minutes or until chicken is no longer pink in center 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.

8 servings

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