Recipe: Chicken Fajita Pizza
Description: Pizza topped with chicken, bell peppers, onions and salsa. Another family favorite that has been adapted from a Pillsbury Bake-off recipe. Prep time does not include time to make dough.
Ingredients: [{"text": "1 tablespoon olive oil"}, {"text": "1 lb chicken breast, skinned, boned, cut into 2 x 1/2 inch strips"}, {"text": "1 -2 teaspoon chili powder"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 teaspoon garlic powder"}, {"text": "1 cup thinly sliced onion"}, {"text": "1/2 cup green bell pepper, strips"}, {"text": "1/2 cup red bell pepper, strips"}, {"text": "pizza dough, for 12 inch pizza (you can use refrigerated pizza crust if you like(I like Pizza Dough #8497 by Steve Sickenberger)"}, {"text": "1/2 cup mild salsa"}, {"text": "2 cups monterey jack cheese, shredded"}]
Instructions: 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&deg;.
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.
