Chicken Fajita Pizza
1 pouch (16 ounces) 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 pepper, sliced into strips
1 medium green 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 shredded Mexican cheese blend (1 1/2 cups)
2 tablespoons chopped fresh cilantro
Preheat oven to 425°F.
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 8-10 times. Sprinkle cornmeal
over a large round baking stone. Roll dough to edge of baking stone.
Chop cooked chicken; set aside. Slice red and green peppers
into 1-inch strips. Slice onion; slice onion slices in half. Heat skillet
over medium-high heat; spray with vegetable oil. Add peppers, onion, garlic and seasoning mix; stir-fry 2-3 minutes. Remove from heat;
stir in salsa.
Arrange vegetable mixture over crust. Sprinkle chopped chicken over vegetable
mixture. Top with cheese.
Bake 18-20 minutes or until crust is golden brown. Sprinkle cilantro over pizza.
Cut into wedges. Serve.
Yield: 8 servings
Nutrients per serving: Calories 320, Total Fat 12 g, Saturated Fat 6 g,
Cholesterol 45 mg, Carbohydrates 36 g, Protein 18 g, Sodium 280 mg, Fiber 2 g