Chicken Fajita Pizza

(33)
  1 reviews
  • 20|min prep time
  • 40|min total time
  • 10 ingredients
  • 8 servings

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1
tablespoon CRISCO® 100% Extra Virgin Olive or Pure Vegetable Oil
4
boneless skinless chicken breasts, cut into thin strips
1
to 2 teaspoons chili powder
1/2
to 1 teaspoon salt
1/2
teaspoon garlic powder
1
cup thinly sliced onions
1
cup green or red bell pepper strips (2x1/4-inch)
1/2
cup Old El Paso™ Thick 'n Chunky salsa
2
cups shredded Monterey Jack cheese (8 oz)

Directions

  1. 1 Heat oven to 425°F. Spray 12-inch pizza pan or 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.
  2. 2 In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with chili powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.
  3. 3 Spoon chicken mixture evenly over dough. Spoon salsa over chicken. Sprinkle with cheese.
  4. 4 Bake 16 to 20 minutes or until crust is golden brown.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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