Chicken Fajita Pizza in Atb Cookbook

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Discussion Overview

This thread explores experiences and opinions regarding the Chicken Fajita Pizza recipe from the Atb Cookbook. Participants share their thoughts on the recipe, variations they have tried, and their cooking experiences related to it.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expresses a desire to modify the recipe by omitting red and green peppers, suggesting banana peppers instead.
  • Another participant shares their experience of finding the recipe delicious and mentions adding extra cilantro.
  • One participant notes that their director used this recipe frequently when they first became a consultant, indicating its popularity.
  • Another participant recounts a personal story about making the recipe for their partner, who enjoyed it greatly.
  • One participant claims to be an expert on the fajita pizza, making it regularly and successfully incorporating banana peppers and mushrooms.
  • Several participants mention making the pizza without peppers, indicating it remains enjoyable without them.
  • One participant shares a recent experience of making the pizza for the first time and expresses difficulty with the crust, seeking advice on making it easier.
  • Another participant discusses their usual method of using a quick pizza crust mix, suggesting they might try the recipe again.
  • Several participants discuss the use of the Bar Pan for making pizzas, highlighting its convenience and effectiveness.
  • One participant notes that they have transitioned from using a round stone to the Bar Pan for pizza, citing better results.

Areas of Agreement / Disagreement

Views differ on the inclusion of peppers, with some participants preferring to omit them while others enjoy them. There is no clear consensus on the best method for preparing the crust, as experiences vary.

Contextual Notes

Participants share personal cooking experiences and preferences, reflecting a range of approaches to the recipe and its preparation.

Who May Find This Useful

Consultants looking for insights on the Chicken Fajita Pizza recipe and those interested in variations and cooking techniques may find this discussion helpful.

elizabethfox
elizabethfox
Gold Member
Messages
857
Has anyone made this before?? If so how is it?? I want to make it for my family, but DH and I don't like red/green peppers cooked. So I was thinking of leaving them out and just putting banana peppers on it .....cuz we LOVE those...LOL.

Anyone got any suggestions or thoughts on this recipe?? Do you like it or is it not that great??
 
I thought it was delicious and so did the rest of the family. I'm a huge cilantro lover so I added extra.
 
This is the recipe my director did for almost 2 years when she first became a consultant. It's really good!
 
I love this recipe. It's what I fixed for my DH the first time I cooked for him before he was my DH. :D (did you get all that?) He said "it won my heart!"
 
I consider myself the resident expert of the fajita pizza! I make it about 2-3 times per month for my family and then I make it for almost ALL my shows...it is awesome, you can make it w/ banana peppers no problem. I throw mushrooms in mine too...
 
I make it all the time at home too. Most of the time I don't put any peppers on it at all (If I were doing it for a show I would). So, I would think any peppers that you like would work nicely!
 
I have never tried it but my curiosity is up about it now, so, I will have to try it. But Russell does not like any peppers, I might put peppers on hald of it for me.
 
jrstephens said:
I have never tried it but my curiosity is up about it now, so, I will have to try it. But Russell does not like any peppers, I might put peppers on hald of it for me.
Click to expand...

It's great w/o the peppers!!
I don't mind cooking with peppers to taste, but I just don't care to eat them. When I make the pizza at home, I don't use the peppers and it's still one of my favorite pizzas to make (might be replaced as favorite by spinach carbonara though!!)
 
I made this for the first time last night at home and loved it! I had a hard time with the crusts though. I think next time I would just use a bag crust instead of trying to mess with the refrigerated unless someone has some words of wisdom for me on how to do the crust easier. I am always looking for suggestions!
 
What problem did you have w/ the refridgerator crust?
 
I'm sure I just wasn't putting it together right because of course the stone is round and the crust is not. It just looked messy to me when I was done and very thick. Normally I love the refrigerated crusts and crescent rolls, just not with this recipe I guess.
 
Last edited:
I always make it w/ the Pillsbury crust and if it happens to come on the stone a little thick, I flatten it out w my hand or the bakers roller. Havent really had a problem! It woudn't taste as good w/ crescent roll I don't think.
 
Usually I just buy a quick pizza crust mix that you add water to when I am making regular pizza at home. Maybe I just need to try it again.
 
alatour said:
I'm sure I just wasn't putting it together right because of course the stone is round and the crust is not. It just looked messy to me when I was done and very thick. Normally I love the refrigerated crusts and crescent rolls, just not with this recipe I guess.
Click to expand...

Do u have the bar pan? That is what I do all my pizzas on since the refrig crust is already that shape.
 
Easy and Yummy--I have done it for years.
 
jrstephens said:
Do u have the bar pan? That is what I do all my pizzas on since the refrig crust is already that shape.
Click to expand...

That's a good idea. I might do that if I choose to make this at a show because it was SO Yummy!! Thanks!
 
  • Thread starter
  • #17
jrstephens said:
Do u have the bar pan? That is what I do all my pizzas on since the refrig crust is already that shape.
Click to expand...

That's just what I was going to say! LOL
 
jrstephens said:
Do u have the bar pan? That is what I do all my pizzas on since the refrig crust is already that shape.
Click to expand...

Me too! The Bar Pan, until recently when overtaken by the DCB, has always been in my top 10 sellers, and is still in my top 20. I love to show the versatility of it - and when I make a pizza for a show, I tell the guests that you can do so much with it - because of the sides, you can do bacon, bar cookies, and oven omelets - plus, you can do everything that you can do on the flat round stone, except make a round pizza! But that's okay, because you can get a round pizza anywhere!:thumbup:
 
When I first ordered my pc stuff I got the round stone because of the rings... but I think since I have gotten the bar pan, that I have yet to reuse the round one!! I always use the bar pan for pizza, especially when using the pillsbury crust cuz it fits great and its a no fuss, no mess solution. I also use my bar pan to make my seven layer bars, and the crust comes out sooooo much better!
 
I also love my bar pan. It is the most used stone in my kitchen!
 

Frequently Asked Questions

What ingredients do I need for the Chicken Fajita Pizza from the ATB Cookbook?

To make the Chicken Fajita Pizza, you will need cooked chicken, bell peppers, onions, pizza dough, taco seasoning, cheese, and any additional toppings you prefer, such as jalapeños or cilantro.

How long does it take to prepare the Chicken Fajita Pizza?

The preparation time for the Chicken Fajita Pizza is approximately 15 minutes, and the cooking time is about 20 minutes, making the total time around 35 minutes.

Can I use a different type of dough for the Chicken Fajita Pizza?

Yes, you can use a variety of dough options such as gluten-free pizza dough, pre-made crusts, or even a cauliflower crust if you prefer a healthier alternative.

Is the Chicken Fajita Pizza suitable for meal prep?

Absolutely! The Chicken Fajita Pizza can be made ahead of time and stored in the refrigerator. You can also freeze individual slices for a quick meal later.

What are some recommended side dishes to serve with Chicken Fajita Pizza?

Some great side dishes to complement your Chicken Fajita Pizza include a fresh garden salad, Mexican street corn, or a side of guacamole and chips.

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