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.