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. 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 8-10 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 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 2-3 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 using Mini-Serving Spatula.
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
Cook's Tip: 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.
Source: Pampered Chef