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Cook'n with Betty Crocker 
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Chicken Fajita Pizza |
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Serves: 8 Print this RecipeElizabeth Daniels - Kula, Maui, Hawaii Bake-Off® Contest 34, 1990 Salsa comes in varying degrees of hotness. For a "hotter" pizza, use the variety you prefer. 1 (10-ounce) can refrigerated pizza crust 1 tablespoon olive oil 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 green or red bell peppers strips (2 x 1/4-inch) 1/2 cup mild picante salsa 2 cups (8 oz.) shredded Monterey Jack cheese Heat oven to 425°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 with hands. Bake at 425°F. 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 powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink 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. Nutrition Per Serving: Calories 290; Protein 24g; Carbohydrate 20g; Fat 13g; Sodium 830mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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