Photo by General Mills Photography Studios
I was going through our recipe finder last night, trying to decide the age-old question: pizza or Mexican? Then, it occurred to me -- I could have both! So, I whipped up this quick and simple chicken fajita pizza (recipe below!) using stuff I already had in the fridge -- refrigerated Pillsbury pizza dough, leftover chicken breast, salsa and jack cheese. It was awesome. So awesome that I’m going to eat it again for lunch today. And maybe again for dinner tonight...
What's for lunch today, Nesties? Share in the comments!
Prep Time: 20 minutes
Start to Finish: 40 minutes
Ingredients
1 (13.8 oz) can Pillsbury refrigerated classic pizza crust
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb.), cut into thin bite-size strips
1 to 2 teaspoons chili powder
1/2 to 1 teaspoon salt
1/2 teaspoon garlic powder
1 cup thinly sliced onions
1 cup green or red bell pepper strips (2×1/4 inch)
1/2 cup chunky-style salsa
2 cups (8 oz.) shredded Monterey jack cheese
Directions
1. Heat oven to 425°F. Spray 12-inch pizza pan or 13×9-inch pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough to edge of pan. Bake 7 to 9 minutes or until very light golden brown.
2. Meanwhile, in 10-inch skillet, heat oil over medium-high 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 crisp-tender. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken; sprinkle with cheese.
3. Bake 14 to 18 minutes longer or until crust is golden brown. Cut into wedges or squares to serve.
From the
Pillsbury Pizza Night Cookbook. Photo by General Mills Photography Studios.
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-- Sara Hennessey
Oct 02, 2009
See More: Dinner , Food & Recipes , Recipes , WFL