Pampered Chef Recipes
Chicken Fajita Pizza
Yield: 8 servings
Ingredients
- 1 (16 ounce) pouch Pizza Crust & Roll Mix (including yeast packet)
- 1 1/4 cups very warm water
- 2 tablespoons vegetable oil
- 1 tablespoon cornmeal
- 8 ounces cooked chicken, coarsely chopped (2 cups)
- 1 medium red bell pepper, sliced into strips
- 1 medium green bell pepper, sliced into strips
- 1 small onion, thinly sliced
- 1 garlic clove, pressed
- 1 tablespoon Pantry Southwestern Seasoning Mix
- 1/2 cup thick and chunky salsa
- 6 ounces (1 1/2 cups) shredded Mexican cheese blend
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat oven to 425 degrees F.
- In Classic Batter Bowl, combine pizza crust mix and yeast packet. Add water and vegetable oil; stir until mixture forms a ball. Turn dough out onto floured surface. With floured hands, gently knead dough 8 to 10 times. Sprinkle cornmeal over Large Round Stone. Roll dough to edge of baking stone using lightly floured Baker's Roller(R).
- Chop cooked chicken using Food Chopper; set aside. Slice red and green bell peppers into 1-inch strips with Chef's Knife. Slice onion using Ultimate Slice & Grate fitted with v-shaped blade; slice onion slices in half. Heat Stir-Fry Skillet over medium-high heat; spray with vegetable oil. Add peppers, onion, garlic using Garlic Press and seasoning mix; stir-fry 2 to 3 minutes. Remove from heat; stir in salsa.
- Arrange vegetable mixture over crust. Sprinkle chopped chicken over vegetable mixture. Top with cheese.
- Bake 18 to 20 minutes or until crust is golden brown.
- Sprinkle cilantro over pizza. Cut into wedges.
- Serve using Mini-Serving Spatula.
Notes
Cook chicken in advance. Place two boneless, skinless chicken breast halves (about 4 ounces each) into Sauté Pan. Cook 6-8 minutes turning once or until meat is no longer pink in center.
Nutrition
Per serving: Calories 320, Total Fat 12g, Saturated Fat 6g, Cholesterol 45mg, Carbohydrates 36g, Protein 18g, Sodium 280mg, Fiber 2g
Attribution
Recipe credit: Pampered Chef