Sunday, March 05, 2006

Fajita pizza - 8 slices

Preheat oven to 425.
Cut 1 green and 1 red bell pepper into 1/2" thick slices.
Cut 1 medium onion into 1/2" thick wedges.
Cut 2 boneless, skinless chicken breast halves crosswise into thin strips.
Lightly sprinkle a pizza stone with some flour.
Unroll 2 refrigerated pizza dough packages (or prepare your own) and arrange on pizza stones in circle shapes.
Seal the edges by pressing down the edges with a roller.
Heat a stir-fry skillet over high heat.
Add 1/2 tsp. oil and chicken strips.
Stir-fry :02-:03 until chicken is cooked. Remove from skillet.
Add 1/2 tsp. oil, bell pepper strips, onion wedges, 1 tsp. chili powder, 1/2 tsp. cumin, and 1 pressed garlic cloves to skillet.
Stir-fry :01-:02 until vegetables are crisp-tender.
Remove skillet from heat and stir in the chicken and 1/4 c. salsa.
Sprinkle 1 c. shredded colby and monterey jack shredded cheese evenly over the crust.
Arrange the chicken and vegetable mixture over the cheese.
Sprinkle 1 more cup of cheese over the chicken and vegetables.
Bake :18-:22 or until crust is golden brown. Remove from oven.
Sprinkle 2 tbsp. fresh cilantro leaves over the pizza and let stand for :10. Cut into wedges.
optional: serve with additional salsa if desired.

This recipe is from Pampered Chef's cookbook "All the Best".


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