Chicken Fajita Pizza

  • Prep 20 min
  • Total 40 min
  • Ingredients 10
  • Servings 8

Ingredients

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)

Steps

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  • 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
    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
    Spoon chicken mixture evenly over dough. Spoon salsa over chicken. Sprinkle with cheese.
  • 4
    Bake 16 to 20 minutes or until crust is golden brown.

Notes









Tips

Expert Tips

  • For a crispier crust, bake crust 7 to 9 minutes or until light golden brown, then add toppings; bake pizza 14 to 18 minutes.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
6g
30%
Cholesterol
60mg
20%
Sodium
830mg
35%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
4%
Sugars
4g
Protein
24g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 3 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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