Chicken Fajita Pizza

This is a recipe I’ve had for a long time and have used often.  It’s relatively quick to put together, and uses some ready-made items to save time.  It sure comes in handy on those evenings when you want some real food but don’t have much real time!  Tonight was such a night, but I was able to have this on the table in about 45 minutes.  I doubled the recipe for my crew, and not a drop was left!

Ingredients:

1 pkg. fresh chicken breast strips

olive oil

2 teaspoons chili powder

1/2-1 teaspoon salt

1/2 teaspoon garlic powder

1 onion, sliced

1 green, red, yellow, or orange bell pepper, sliced into strips (or a combination of colors)

1 – 10 oz. tube refrigerated pizza dough

1/2 cup salsa

2 cups shredded Monterey Jack cheese

Directions:

Unroll pizza dough and pat into a greased 10 x 15 inch baking dish (for a thinner crust) or a 9 x 13 baking dish for a thicker crust.

Bake in a preheated 425 degree oven for 8 minutes, til dough is set and begins to brown slightly around the edges.

Meanwhile, place olive oil in a skillet and saute the chicken strips over medium high heat until done.

While chicken cooks, slice up the onion and bell pepper.

Mix together the chili powder, salt, and garlic powder in a small dish.

When chicken is done,  sprinkle the chili powder mixture over the chicken in the skillet.

Add peppers and onions to the chicken in the skillet and continue to saute over medium high heat until the vegetables are cooked to your preference.

When vegetables are done, spoon evenly over the pre-baked crust.

Drizzle salsa over the chicken and peppers,

and sprinkle the grated Monterey Jack cheese over the top.

Return to the oven and bake for an additional 15 minutes.

When done, cut into squares and serve.

Here’s the recipe with no pictures.  Just highlight, then print selection.

Ingredients:

1 pkg. chicken breast strips

olive oil

2 teaspoons chili powder

1/2-1 teaspoon salt

1/2 teaspoon garlic powder

1 onion, sliced

1 green, red, yellow, or orange bell pepper, sliced into strips (or a combination of colors)

1 – 10 oz. tube refrigerated pizza dough

1/2 cup salsa

2 cups shredded Monterey Jack cheese

Directions:

Unroll pizza dough and pat into a greased 10 x 15 inch baking dish (for a thinner crust) or a 9 x 13 baking dish for a thicker crust.  Bake in a preheated 425 degree oven for 8 minutes, til dough is set and begins to brown slightly around the edges.

Meanwhile, place olive oil in a skillet and saute the chicken strips over medium high heat until done. While chicken cooks, slice up the onion and bell pepper.

Mix together the chili powder, salt, and garlic powder in a small dish.  When chicken is done,  sprinkle the chili powder mixture over the chicken in the skillet.

Add peppers and onions to the chicken in the skillet and continue to saute over medium high heat until the vegetables are cooked to your preference.

When vegetables are done, spoon evenly over the pre-baked crust.  Drizzle salsa over the chicken and peppers, and sprinkle the grated Monterey Jack cheese over the top.

Return to oven and bake for an additional 15 minutes.  When done, cut into squares and serve.