Under 30 Minutes
More than 1 Hour
Chicken Fajita Pizza
Try this tasty twist on your favorite fajitas. Top pizza crust with marinated cooked chicken, salsa, olives and Monterey Jack cheese.
Notes: One pound prepared pizza dough may be substituted for the 10-ounce can of refrigerated dough.
1/2 cup chopped onion
1/2 cup lime juice
1/2 cup vegetable oil
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon grated lime peel
1/4 teaspoon coarsely ground pepper
1 pound boneless, skinless chicken breasts, cut into strips
1 tablespoon cornmeal
1 (10-ounce) can refrigerated pizza crust dough
1 cup CHI-CHI'S® Thick & Chunky Salsa Mild
1/2 cup sliced ripe olives
2 cups shredded Monterey Jack cheese with peppers
1. In large recloseable plastic food storage bag, combine first 9 ingredients. Add chicken; seal bag. Turn several times to coat. Place bag in 13x9-inch pan. Refrigerate, turning bag occasionally, 4 hours or overnight.
2. Heat oven to 400ºF.
3. Sprinkle 12-inch pizza pan with cornmeal. Press pizza crust dough to within 1 inch from edge of pan.
4. Remove chicken from marinade; discard marinade. In large skillet, cook chicken until no longer pink; drain.
5. Spread salsa over pizza crust. Top with chicken and olives. Sprinkle with cheese. Bake 18 to 20 minutes or until cheese is melted and crust is browned. Serve with guacamole, sour cream and sliced green onions, if desired.