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Chicken Fajita Pizza

  • 8servings
  • 40minutes
  • 340calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

  2. 1 tablespoon olive or vegetable oil

  3. 4 boneless skinless chicken breast halves (about 1 1/4 lb), cut into thin strips

  4. 1 to 2 teaspoons chili powder

  5. 1/2 to 1 teaspoon salt

  6. 1/2 teaspoon garlic powder

  7. 1 cup thinly sliced onions

  8. 1 cup green or red bell pepper strips,

  9. 2x1/4 inch

  10. 1/2 cup Old El Paso® Thick 'n Chunky salsa

  11. 2 cups shredded Monterey Jack cheese (8 oz)

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Spray 12inch pizza pan or 13x9inch pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan. Bake 7 to 9 minutes or until very light golden brown.

  2. Meanwhile, heat oil in 10-inch skillet over mediumhigh heat. 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 2 to 3 minutes longer or until chicken is no longer pink in center and vegetables are crisptender.

  3. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese.

  4. Bake 14 to 18 minutes or until crust is golden brown.

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