Chicken Fajita Pizza

Contributed by John Kenna

  • 5 to 8 oz. chicken breasts, boned and skined – cut into 1/4″ strips
  • 10″ to 12″ pre-baked pizza crust
  • 1 cup “thick and chunky” salsa [I like Pace Picante – medium heat]
  • 1 cup shredded sharp cheddar cheese
  • 1/2 medium red bell pepper – cut into 1/4″ strips
  • 1/2 medium green bell pepper – cut into 1/4″ strips
  • 1 small onion – thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder [same as cumin]
  • 1/4 cup chopped cilantro (optional)
  • 1 teaspoon canola oil
  • 1/4 teaspoon salt

Heat oil in large skillet, add peppers and onion. Cook and stir for about two minutes until crisp-tender. Remove from skillet. Add chicken to skillet, season with cumin, chili powder and salt; cook and stir over medium-high heat 3 to 5 minutes, until juices run clear.

Place pizza crust on cookie sheet. Spread salsa over crust. Top with chicken, pepper/onion mixture, cilantro and cheese. Bake in preheated 450 degree oven for 10 – 15 minutes until heated through.

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