Grilled Chicken Fajita Pizza Recipes

Steps:

• Place pizza stone on grill grate. Heat on high heat 30 min. Combine chicken, onions, peppers and seasoning mix; set aside. Spray baking sheet generously with cooking spray. (See Note.)
• Pat dough into 12-inch round on prepared baking sheet. Slide dough from baking sheet onto hot pizza stone.
• Grill 3 to 4 min. or until bottom of crust is golden brown. Use spatulas to transfer crust, grilled side up, to baking sheet on work surface.
• Spread crust with cream cheese spread. Top with half of the shredded cheese; cover with chicken mixture and remaining shredded cheese. Return crust to pizza stone. Grill 4 to 5 min. or until edge of crust is golden brown and cheese is melted.

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:

• 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:

• Whisk the lime, oil, garlic, salt and pepper until combined in a small bowl. Place the chicken in a 1-gallon plastic bag. Pour half of the lime mixture over the chicken; turn to coat. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
• Arrange the scallions, onions, green peppers and red peppers on a large rimmed baking sheet. Pour the remaining lime mixture over the vegetables; turn to coat.
• Preheat the grill to medium-high heat. Remove the chicken from the lime mixture and bring to room temperature. Sprinkle each side of the chicken with salt and pepper. Grill the chicken until cooked through, about 7 minutes each side. Grill the vegetables until tender, turning frequently, about 10 minutes for the scallions and peppers and 15 minutes for the onions.
• Transfer the chicken to a work surface and cover with aluminum foil. Set aside the chicken for 10 minutes. Meanwhile, slice the onions and peppers and arrange them on a platter with the scallions. Slice the chicken crosswise into strips and transfer to the platter. Serve with the Cheddar and sour cream.

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:

• 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:

• Heat gas or charcoal grill. Spray grill basket (grill "wok") with nonstick cooking spray. In medium bowl, combine chicken strips, bell pepper and onion stir-fry and 1/4 cup fajita sauce. Place chicken mixture in sprayed basket.
• When grill is heated, place grill basket onto gas grill over medium heat or onto charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 8 to 10 minutes or until thoroughly heated, shaking basket or stirring chicken mixture occasionally.
• Meanwhile, place tortillas on ungreased cookie sheets. Sprinkle with 1 1/2 cups of the cheese.
• Divide grilled chicken mixture evenly onto cheese-covered tortillas. Top each with 1 tablespoon fajita sauce and 1/4 cup remaining cheese.
• With wide spatula, carefully slide pizzas onto grill. Cover grill; cook 3 to 6 minutes or until cheese is melted and crust is crisp, rearranging pizzas occasionally. Slide pizzas back onto cookie sheets. Cut into wedges.

Steps:

• Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cut bell peppers in half and discard the inner membranes and seeds.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Cut peppers and chicken into strips and serve on tortillas.

Steps:

• Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade.
• Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.