Chicken Fajita Pizza

CHICKEN FAJITA PIZZA RECIPE

INGREDIENTS:

pizza dough, for 12 inch pizza (you can use refreigerated pizza crust if you like
2 Chicken Breast Halves (boneless & skinless)
½ tsp garlic powder
1 medium Red Bell Pepper strips
2 tsp. Fajita Seasoning
½ mild salsa
1 cup Monterey Jack Cheese (shredded)
1 cup thinly sliced onions
1 tsp Olive oil
½ tsp salt
2 tbsp. Fresh Cilantro/Coriander Leaves


DIRECTION:

• Preheat oven to 450° F.
• Heat oil in large skillet.
• Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment-lined pan. Mist the crust and the rim with olive oil.
• Cut the peppers and onions into 1/2 inch strips. Cut the chicken into thin strips.
• In a large non-stick skillet heat 1/2 teaspoon olive oil, Add chicken and cook, stirring Frequently until lightly browned
• To the chicken add remaining oil, bell peppers, onions, fajita seasoning and garlic.
• Continue to sauté until chicken is thoroughly cooked and vegetables are tender crisp. Remove from heat and drain any juices. Add the salsa.
• Reduce oven temperature to 425° F. Keeping pizza crust on the pan sprinkle the colby cheese over the crust. Arrange the chicken mixture over the cheese, sprinkle the monterey jack cheese on top of the chicken.
• Pre-bake dough until it is a very light golden brown, about 10 minute. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 2-3 additional minutes.
• Remove from the oven, sprinkle with cilantro/coriander leaves, let stand 8-10 minutes Serve with additional salsa and sour cream, if desired

Yield: 8 servings

Nutrients per serving: Calories 320, Total Fat 12 g, Saturated Fat 6 g,Cholesterol 45 mg, Carbohydrates 36 g, Protein 18 g, Sodium 280 mg,Fiber 2 g