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Home > Recipes
Recipes from Pilgrim's Kitchen
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Chicken Fajita Pizza
1994 Winning Taste Recipe Contest - Fifth Place Winner
Beth Greenfield
Ingredients:
- 1 pound Pilgrim's Pride boneless, skinless, chicken breasts
- 1 can ready-made, refrigerated pizza dough
- 2 tablespoons olive oil
- 3/4 cup each red and green bell pepper, cut into strips
- 3/4 cup sliced yellow onion
- 3 cloves garlic, crushed
- 1 teaspoon garlic powder (optional)
- 2 teaspoons ground cumin
- 1 teaspoon ground red pepper
- 8 ounces refried beans
- 1 jar (16-ounces) chunky salsa
- 2 ounces canned, jalapeno peppers (optional)
- 4 ounces mozzarella cheese, shredded
- Sour cream and guacamole (optional)
Directions:
Preheat oven to 425ºF. Cut chicken breasts into bite-size pieces; set aside. Roll out pizza dough and fit into greased 14-inch pizza pan. Prick bottom with a fork and bake for 8 to 10 minutes or until beginning to brown; remove from oven and set aside.
Heat oil in a 10-inch skillet; add bell peppers and onions. Stir-fry 3 to 5 minutes then add chicken, garlic, garlic powder, cumin, and ground red pepper. Continue to stir-fry until chicken is done, about 7 to 10 minutes.
Spread refried beans on pizza crust, top with salsa, chicken fajita mixture and jalapeno peppers. Sprinkle with cheese and bake until cheese is melted, about 3 to 5 minutes. Cut into 8 slices and serve with sour cream and guacamole, if desired.
4 servings
If less topping is desired, chicken fajita mixture makes great leftovers.
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