Delicious Chicken Fajita Pizza Recipe | Easy and Authentic

[BethCooks4U]

Does anyone have this recipe? My host last night made it but she said she is doing it from memory from a show years ago and would love to have the actual recipe.

Can anyone help?

 

[ChefBeckyD]

I don't have it written down - but I'm pretty sure it's in the All The Best Cookbook...

 

[BethCooks4U]

I don't have it written down - but I'm pretty sure it's in the All The Best Cookbook...

You know... that's what I told her and then I forgot to look when I got home. Going to check right now. Thanks!

 

[ChefBeckyD]

Here is the one from Joyce's Fine Cooking - although sometimes, her's aren't exactly the same as the official PC recipes.

Chicken Fajita Pizza


1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
1 1/4 cups very warm water
2 tablespoons vegetable oil
1 tablespoon cornmeal
8 ounces cooked chicken, coarsely chopped (2 cups)
1 medium red pepper, sliced into strips
1 medium green pepper, sliced into strips
1 small onion, thinly sliced
1 garlic clove, pressed
1 tablespoon Pantry Southwestern Seasoning Mix
1/2 cup thick and chunky salsa
6 ounces shredded Mexican cheese blend (1 1/2 cups)
2 tablespoons chopped fresh cilantro

Preheat oven to 425°F. In Classic Batter Bowl, combine pizza crust
mix and yeast packet. Add water and vegetable oil; stir until mixture
forms a ball. Turn dough out onto floured surface. With floured hands,
gently knead dough 8-10 times. Sprinkle cornmeal over Large Round
Stone. Roll dough to edge of baking stone using lightly floured Baker's
Roller(R).

Chop cooked chicken using Food Chopper; set aside. Slice red and
green peppers into 1-inch strips with Chef's Knife. Slice onion using
Ultimate Slice & Grate fitted with v-shaped blade; slice onion slices
in half. Heat Stir-Fry Skillet over medium-high heat; spray with vegetable
oil. Add peppers, onion, garlic using Garlic Press and seasoning mix;
stir-fry 2-3 minutes. Remove from heat; stir in salsa.

Arrange vegetable mixture over crust. Sprinkle chopped chicken over
vegetable mixture. Top with cheese.

Bake 18-20 minutes or until crust is golden brown. Sprinkle
cilantro over pizza. Cut into wedges. Serve using Mini-Serving Spatula.

Yield: 8 servings

Nutrients per serving: Calories 320, Total Fat 12 g, Saturated Fat 6 g,
Cholesterol 45 mg, Carbohydrates 36 g, Protein 18 g, Sodium 280 mg,
Fiber 2 g

Cook's Tip: Cook chicken in advance. Place two boneless, skinless
chicken breast halves (about 4 ounces each) into Sauté Pan. Cook 6-8
minutes turning once or until meat is no longer pink in center.

 

[BethCooks4U]

Joyce is similar to the one in All The Best. Here it is:

Fabulous Fajita Pizza

1 med. green bell pepper
1 med. red bell pepper
1 med. onion
2 boneless, skinless chicken breast halves (4 oz each)
2 pkgs. (10 oz. each) refrigerated pizza crust
1 tsp. vegetable oil, divided
1-2 tsp. Pantry Southwest Seasoning Mix
1 garlic cove, pressed
1/4 cup thick and chunky salsa
2 cups (8 oz.) shredded Colby & Monterey Jack cheese, divided
2 Tbsp. snipped fresh cilantro
Additional salsa and sour cream

Preheat oven to 425. Cut bell peppers into 1/2 inch strips. Cut onion into 1/2 inch thick wedges. Cut chicken crosswise into thin strips. Lightly sprinkle Large Round Stone with flour. Unroll both packages of pizza dough and arrange side by side on stone, shaping into a circle. Roll dough to edge, pressing seams to seal. Heat Stir Fry skillet over high hear. Add 1/2 tsp. of the oil and chicken, stir fry 2-3 minutes until chicken is no longer pink. Remove from skillet. Add remaining oil, peppers, onion and seasoning mix to skillet. Press garlic over vegetables. Stir fry 1-2 minutes until vegetables are crisp-tender. Remove skillet from hear, stir in chicken and salsa.

Sprinkle half of the cheese evenly over crust. Arrange chicken mixture over cheese. Sprinkle remainig cheese over chicken. Bake 18-22 minutes until crust is golden brown. Remove from oven. Sprinkle cilantor over pizza; let stand 10 minutes. Cut into wedges. Serve with additional salsa and sour cream, if desired.

Yield 8 servings. Nutrition information and cook's tips available in TPC All The Best Cookbook.