Chicken Fajita Pizza Recipe
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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 425F.

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


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