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

1. Heat oven to 425 degrees F.
2. 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).
3. 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.
4. Arrange vegetable mixture over crust. Sprinkle chopped chicken over vegetable mixture. Top with cheese.
5. Bake 18 to 20 minutes or until crust is golden brown.
6. Sprinkle cilantro over pizza. Cut into wedges.
7. 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