Chicken Fajita Pizza

  

If you are looking for a quick, easy and deliciously simple supper to cook for the family that everyone will love, look no further.

Especially if they are fond of Tex Mex flavors. Chicken Fajita Pizza fits the bill on all counts! Not only is it quick and easy to make, but it uses store cupboard ingredients for the most part!

 

You can actually have it on the table in not much more than half an hour, including the prep time.  It uses some convenience foods, but you can always vary them if need be.

I picked up a refrigerated pizza crust the other day.   Its not normally something which I buy, but they were on special and I thought it might be a handy ingredient to have in the refrigerator for when the mood for eating pizza hit!

It hit me today.

 

I had some chicken which needed using as well as some fresh bell peppers. Yellow and red.  It might have been a bit prettier with a green pepper, but I didn't have one of those.

And these days I am very much about using what I have!  Groceries have become so expensive lately.  It is not unusual to walk out of the store having spent a lot of money and not have a lot to show for it.

SO I want to use what I have up, not pick up new things when I have perfectly useable ingredients in my fridge or cupboards!

 

I cannot take credit for this recipe. I have adapted it from a cookbook I have by Taste of Home called The Ultimate Chicken Cookbook.  This is the first recipe I have cooked from it, and I have to say I am really pleased with the results.

Simple ingredients and not a lot of ingredients, put together in a most delicious way.  That is my favorite way to cook! 

 

WHAT YOU NEED TO MAKE CHICKEN FAJITA PIZZA

Simple. Simple. Simple.  

• 1 pkg (13.8 oz/392g) refrigerated pizza crust
• 1/2 pound (8 ounces/226g) boneless, skinless chicken breast, cut into strips
• 1 tsp canola oil, divided
• 1 medium onion, peeled and sliced
• 1 medium sweet red bell pepper, trimmed, seeded and cut into strips
• 1 medium green or yellow bell pepper, trimmed, seeded and cut into strips
• 1 tsp chili powder (mild)
• 1/2 tsp ground cumin
• 1 clove garlic, peeled and minced
• 1/4 cup chunky salsa (about 60g)
• 2 cups (260g) grated Mexican cheese blend

To serve: (optional)

• Dairy sour cream
• additional tomato salsa

 

You don't necessarily need to use a refrigerated pizza crust. You could easily make your own if you want to. I have a really great recipe here that makes a beautiful crust in 20 minutes.  It all depends on how much time you want to spend. 

You can also buy some really good crust mixes as well. We like the Gatusso ones. They work really well and don't taste overly of baking powder or soda.

I have to say though, this refrigerated crust that I used worked really well and tasted nice also.

 

Any well flavored chunky tomato salsa would work well.  Just be sure to pick one that your family enjoys.  I favor a mild salsa myself and today I used Pace.

I used a store brand  pre-grated Tex Mex blend of cheese. Normally I like to grate my own cheese, especially if I am using it for a sauce, but for things like this a pre-grated blend works great! 

A note for those who live in the UK. Make sure you use MILD chili powder.  The chili powder here in North America is a chili powder blend and not as hot as the chili powder in the UK, which is unadulterated.

 

I learned that lesson fairly early on when I moved to the UK. I like to toss my oven chips with chili powder sometimes, especially if I am making wedges from scratch.  

The first time I made them for my husband in the UK, I had no idea of the strength of the chili powder and I added my usual amount (about 1/2 TBS) and it almost blew our heads off. Can you spell inedible?

 

HOW YOU MAKE CHICKEN FAJITA PIZZA

This is so simple to make and goes together in next to no time. You start by preheating the oven to 425*F/220*C/ gas mark 6.  You will need a 10 by 15 by 1 inch sheet pan.  Butter it really well.

Unroll the pizza dough and flatten it onto the baking tray. Build up the edges slightly. Bake in the preheated oven for 8 to 10 minutes, just until beginning to brown on the edges.

While the crust is in the oven, heat half the oil in a skillet which has also been sprayed with non-stick cooking spray. Add the chicken strips. Cook over medium heat for 4 to 6 minutes until no longer pink inside. Remove and keep warm.

 

Add the remaining oil and the peppers and onions to the skillet, along with the chili powder and cumin. Cook until crispy tender. Add the garlic and cook for a minute longer.

Stir in the chicken and the salsa. Heat through.

Sprinkle half of the cheese on top of the partially baked crust, leaving the edge free. Top with the chicken/pepper/onion mixture spreading it out evenly. Sprinkle the remaining cheese over top.

Bake in the preheated oven for an additional 8 to 10 minutes until the crust is golden brown and the cheese has melted.

If desired sprinkle with some chopped coriander(cilantro). Serve cut into squares with or without sour cream and additional salsa. Delicious!

 

I am not sure if it freezes well or not. I am going to try and will get back to you on that one.  As a single person in my household, I cannot eat a whole one of these in one go!

But it is perfect for a family with one or two children.

I am thinking that leftovers will also taste really good, so I will keep a piece out for my lunch tomorrow, and freeze the rest.  My brother might enjoy it when he is here in a few weeks time.

 

This was a really delicious pizza that I personally really enjoyed. What are your favorite toppings for on a pizza?  

My daughter likes ham and pineapple.  What are your thoughts on that?  Do ham and pineapple belong on a pizza?

I guess when you are making a pizza for yourself anything goes really. Its all about what you enjoy eating yourself!

Chicken Fajita Pizza

Yield: 6

Author: Marie Rayner

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This delicious pizza is very simple to make and a hit with everyone I serve it to! Quick, simple and very tasty and a great way to get some extra vegetables into the kids!

Ingredients

• 1 pkg (13.8 oz/392g) refrigerated pizza crust
• 1/2 pound (8 ounces/226g) boneless, skinless chicken breast, cut into strips
• 1 tsp canola oil, divided
• 1 medium onion, peeled and sliced
• 1 medium sweet red bell pepper, trimmed, seeded and cut into strips
• 1 medium green or yellow bell pepper, trimmed, seeded and cut into strips
• 1 tsp chili powder (mild)
• 1/2 tsp ground cumin
• 1 clove garlic, peeled and minced
• 1/4 cup chunky salsa (about 60g)
• 2 cups (260g) grated Mexican cheese blend

To serve: (optional)

• Dairy sour cream
• additional tomato salsa

Instructions

1. Preheat the oven to 425*F/220*C. gas mark 7. Butter a 15 by 10 by 1 inch baking tray.
2. Unroll the pizza dough and flatten it onto the baking tray. Build up the edges slightly. Bake in the preheated oven for 8 to 10 minutes, just until beginning to brown on the edges.
3. While the crust is in the oven, heat half the oil in a skillet which has also been sprayed with non-stick cooking spray. Add the chicken strips. Cook over medium heat for 4 to 6 minutes until no longer pink inside. Remove and keep warm.
4. Add the remaining oil and the peppers and onions to the skillet, along with the chili powder and cumin. Cook until crispy tender. Add the garlic and cook for a minute longer.
5. Stir in the chicken and the salsa. Heat through.
6. Sprinkle half of the cheese on top of the partially baked crust, leaving the edge free. Top with the chicken/pepper/onion mixture spreading it out evenly. Sprinkle the remaining cheese over top.
7. Bake in the preheated oven for an additional 8 to 10 minutes until the crust is golden brown and the cheese has melted.
8. If desired sprinkle with some chopped coriander(cilantro). Serve cut into squares with or without sour cream and additional salsa. Delicious!

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