Sunday, March 05, 2006

Fajita Pizza

1 medium green bell pepper

1 medium red bell pepper

1 medium onion

2 boneless, skinless chicken breast halves (about 4 oz. each)

2 packages (10 oz each) refrigerated pizza crust or your own pizza dough.

Two 1/2 tsp.'s of oil

1 tsp. chili powder

1/2 tsp. cumin

1 pressed garlic clove

1/4 c. thick and chunky salsa

2 c. (8 oz) shredded Colby and Monterey Jack cheese

2 Tbsp. fresh cilantro leaves

Additional salsa

1. Preheat oven to 425*. Cut bell peppers into 1/2 inch thick strips. Cut onion into 1/2" thick wedges. Cut chicken crosswise into thin strips.

2. Lightly sprinkle pizza stone with flour. Unroll both packages of pizza dough and arrange side by side on baking stone, shaping into a circle. Roll dough to edge of baking stone with a floured roller, pressing the seams to seal.

3. Heat a stir-fry skillet over high heat. Add 1/2 tsp. oil and chicken; stir-fry :02-:03 until chicken is cooked. Remove from skillet. Add remaining oil, peppers, onion, chili powder, cumin, and garlic to skillet. Stir-fry :01-:02 until vegetables are crisp-tender. Remove skillet from heat; stir in chicken and salsa.

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