Chicken Fajita Pizza Recipes

Steps:

• Unroll dough into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat in 1/2 teaspoon oil for 4-6 minutes or until no longer pink; remove and keep warm., In the same pan, saute the onion, peppers, chili powder and cumin in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken., Sprinkle half of the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake for 8-10 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro. Serve with sour cream and additional salsa if desired.

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside. , Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt. , Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

Steps:

• In a large 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 large skillet, saute chicken in remaining oil until no longer pink. Add the 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.

Steps:

• Preheat the oven to 425 degrees F. Meanwhile, heat the oil until hot in a grill pan or skillet over medium-high heat, then add the chicken. Cook thoroughly, about 5 minutes on each side, then remove from the pan.
• Add more oil to the pan as necessary, and add the mushrooms, peppers, onions, fajita seasoning and 1/2 teaspoon each salt and pepper and cook until the vegetables are slightly tender, tossing with tongs periodically, about 5 minutes. Remove from the pan.
• Place the naan on a baking sheet, pizza pan or baking stone. Top each piece with a layer of tomato sauce, followed by the chicken, vegetables and then the cheese. Bake until the cheese has melted, 10 to 15 minutes. Top the pizzas with the avocado, cilantro and freshly squeezed lime juice, if using, then divide each pizza in half and serve.

Steps:

• Place a grill-safe pizza stone (see Cook's Note) that is at least 14 inches in diameter on a grill. For gas grills with 3 or more burners: Turn all the burners to high heat and close the lid. Let the stone heat until the internal temperature of the grill is 500 degrees F, about 15 minutes. For charcoal grills: Fill a chimney starter with enough charcoal for high heat, then light it (be sure to consult the grill manufacturer's guide for the best results for high-heat cooking). Close the lid and let the stone heat until the internal temperature of the grill is 500 degrees F, about 30 minutes.
• Meanwhile, make the marinade. Mix the olive oil, chili powder, chipotle in adobo sauce, cumin, garlic powder, lime juice, 2 teaspoons salt and a few grinds of black pepper in a medium bowl. Transfer half of the mixture (about 1/4 cup) to another medium bowl. Add the peppers and onions to one bowl and mix to combine. Add the chicken to the other bowl and mix to combine.
• Place the chicken on one half of the pizza stone and the peppers and onions on the other half. Close the grill and cook until the chicken is cooked through, has a nice char on the bottom and the vegetables are softened and caramelized on the bottom, 10 to 12 minutes (3 to 5 minutes if using a charcoal grill).
• Transfer the chicken and vegetables to a platter and serve in the tortillas with the guacamole, pico de gallo, hot sauce and sour cream, if desired.

Steps:

• Chicken:
• Preheat the oven to 350 degrees F.
• Put the chicken breast on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Put in the oven and roast until cooked through, about 35 minutes. Remove the chicken from the oven to a cutting board and let cool. Once cool enough to handle, shred the chicken meat with a fork and set aside. Cook's Note: Can be done the day before.
• Turn the oven temperature up to 400 degrees F.
• Put a pizza stone in the oven to preheat for 1 hour, for best results. Remove the pizza dough from refrigerator and let come to room temperature, so it will be easier to work with.
• Heat a medium saucepan over medium-high heat and coat the bottom with the olive oil. Once hot, add the garlic and saute until fragrant. Add the tomato paste and stir to toast. This will add depth of flavor. Stir in the tomato puree, chili powder, paprika, cumin, and oregano and bring up to a simmer. Cook for 10 minutes, stirring occasionally, for the flavors to marry together. Season, to taste, with salt and pepper.
• Thinly coat a large saute pan with olive oil and heat over a medium-high heat. When the oil is hot, add the peppers, onion and garlic. Saute until the onions are translucent, about 4 to 5 minutes, stirring occasionally. Season with salt and pepper, to taste. Remove and set aside.
• To assemble:
• Flour the counter top and roll out the pizza dough to a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle on the tomato sauce to lightly cover the bottom of the pizza. Sprinkle with the chicken, vegetables, and the cheeses.
• Bake the pizza until crisp and golden, about 20 minutes. Remove from the oven, then slice and serve.

Steps:

• In a med.
• saucepan cook together chicken and mixture of fajita mix and water, set aside.
• Combine sour cream and salsa, spread all over pizza dough.
• (leaving 1 in. crust) Top w/ chicken.
• Cook peppers and onion over med.
• heat w/cooking spray until soft.
• Top pizza w/peppers.
• Sprinkle cheese all over the top.
• Bake@ 350 degrees F for 12 min.
• ,or what the pizza dough says.
• ENJOY!

Steps:

• Preheat oven to 400°F.
• Unroll pizza crusts and arrange them side by side in a baking sheet.
• Roll dough with pastry roller.
• Bake for 15-18 minutes or until light golden brown.
• Slice peppers and onion.
• Coarsely chop cooked chicken.
• Heat skillet over medium heat. Add oil and garlic. Stir fry 30 seconds. Add peppers, onion and southwest seasoning; stir fry 1-2 minutes or until vegetables are tender.
• Remove from heat and stir in salsa and chicken. Arrange vegetables mixture over crust. top with cheese.
• Bake an additional 15-18 minutes until golden brown.
• Enjoy.

Steps:

• In a large resealable plastic bag, combine the lime juice, 2 tablespoons oil and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 15 minutes. , Drain and discard marinade. In a large skillet, saute chicken in remaining oil until no longer pink., Place crust on an ungreased 14-in. pizza pan; spread with salsa to within 1/2 in. of edges. Layer with chicken, peppers, onion and cheese. , Bake at 450° for 8-10 minutes or until cheese is melted. Serve with sour cream if desired.

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12-inch pizza crust. Cover with plastic wrap and let rest.
• Brush chicken, peppers and onions with oil and sprinkle with salt and pepper. Grill for about 8 minutes or until chicken is cooked. Cut peppers into strips and set aside with chicken and onions.
• Remove wrap from dough and brush one side with oil. Carefully place oil side down on grill. Brush top of dough with oil. Grill 3-4 minutes on each side. Remove crust from grill and spread with salsa. Sprinkle half the cheese over the salsa. Top with chicken, peppers and onions and sprinkle with remaining cheese.
• Place back on grill and cover to melt the cheese, about 3-5 minutes. Remove from grill and sprinkle with cilantro.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease 2 large baking sheets.
• Heat vegetable oil in a large skillet over medium heat. Add onion, yellow pepper, and green pepper to the skillet; cook until onion is translucent, about 5 minutes. Add chicken and cook, stirring occasionally, until slightly browned, 7 to 10 minutes. Stir in garlic and cook for 1 minute more.
• Mix chili powder, onion powder, garlic powder, oregano, paprika, salt, pepper, flour, coriander, and cumin together until combined. Add to chicken in the skillet and cook for 1 to 2 minutes. Pour in water, stir, and cook until mixture thickens, about 5 minutes.
• Place pizza crusts on the prepared baking sheets. Divide chicken mixture evenly between the 2 crusts. Top each with tomato slices and pepper Jack cheese.
• Bake in the preheated oven until cheese is melted and crusts are lightly browned around the edges, 15 to 20 minutes.
• Top with avocado slices and a squeeze of fresh lime juice just before serving.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Roll or pull pizza dough to desired shape and spread on a large baking sheet or pizza stone. Prick with a fork.
• Bake in the preheated oven until firm, about 8 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add chicken; cook and stir for 5 minutes. Stir in garlic, chili powder, and salt until incorporated. Add onion and bell peppers; cook until onions are translucent and peppers are tender, about 5 minutes. Remove from the heat.
• Use a slotted spoon to remove chicken and vegetable mixture from the skillet and spread over the pre-baked crust. Spoon salsa over top and sprinkle with Monterey Jack cheese.
• Return to the oven and bake until crust is golden brown and cheese is bubbling, 15 to 18 minutes.

Steps:

• Unroll crust into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 7-10 minutes or until golden brown., Meanwhile, in a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Sprinkle with seasoning mix; cook 30 seconds longer. Remove and keep warm., In the same skillet, saute peppers and onion in remaining oil for 3 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Remove from the heat; stir in the salsa, pepper and reserved chicken., Spoon chicken mixture over crust; sprinkle with cheese. Bake for 6-10 minutes or until cheese is melted. Sprinkle with cilantro.

Steps:

• In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours. , In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm. , Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through. , Spoon filling down the center of tortillas; fold in half. Serve with toppings as desired.

Steps:

• Heat oil in large skillet.
• Add chicken and cook, stirring frequently until lightly browned.
• Stir in seasonings.
• Add onions and bell peppers, cook an additional minute or so until vegetables are crisp-tender.
• Heat oven to 425°.
• Sprinkle pizza pan with semolina flour and press dough into pan.
• Pre-bake dough until it is a very light golden brown, about 6 minutes.
• Remove from oven and scatter chicken over crust, spoon salsa over chicken, spread vegetable mixture over that, and finally, top with cheese.
• Bake for another 15 minutes until crust is golden brown.

Steps:

• In a large skillet, saute the chicken, onion and green pepper in oil until chicken juices run clear; drain. Sprinkle with chili powder and garlic powder., Place crust on an ungreased 12-in. pizza pan. Spoon chicken mixture over crust. Top with picante sauce; sprinkle with cheese. Bake at 450° for 10-12 minutes or until cheese is melted.