Chicken Fajita Pizza Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-Dorothy Cross TMPJ72B,
1 tbsp: Olive oil or oil,
2: Whole chicken breasts,
Skinned, boned, cut into 2x1/2-inch strips
1 1/2 tsp: Chili powder,
3/4 tsp: Salt,
1/2 tsp: Garlic powder,
1 cup: Thinly sliced onions,
1 cup: Green or red bell pepper strips, 2x1/4-inch
1 can: , (10-oz.) Pillsbury Refrigerated All Ready Pizza Crust
1/2 cup: Mild salsa or picante sauce,
8 ounce: Monterey Jack cheese, shredded
Directions:
Heat oil in large skillet over medium-high heat until hot. Add
chicken; cook and stir 5 minutes or until lightly browned. Stir in
chili powder, salt and garlic powder. Add onions and bell pepper;
cook and stir an additional 1 minute or until vegetables are
crisp-tender. Heat oven to 425 degrees. Grease 12-inch pizza pan or
13x9-inch pan. Unroll dough; place in greased pan. Starting at
center, press out with hands. Bake at 425 degrees for 6 to 8 minutes
or until very light golden brown. Spoon chicken mixture over
partially baked crust. Spoon salsa over chicken; sprinkle with
cheese. Bake an additional 14 to 18 minutes or until crust is golden
brown. 6 to 8 servings.
COMMENTS: Salsa comes in varying degrees of hotness. For a "hotter"
pizza, substitute the variety you prefer.
Nutrition information per serving: 1/8 of recipe: 290
calories, 13 grams fat, 62 mg cholesterol and 810 mg sodium. Source:
Pillsbury Classic Cookbooks - July, 1993
Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
Source from luhu.jp
chicken; cook and stir 5 minutes or until lightly browned. Stir in
chili powder, salt and garlic powder. Add onions and bell pepper;
cook and stir an additional 1 minute or until vegetables are
crisp-tender. Heat oven to 425 degrees. Grease 12-inch pizza pan or
13x9-inch pan. Unroll dough; place in greased pan. Starting at
center, press out with hands. Bake at 425 degrees for 6 to 8 minutes
or until very light golden brown. Spoon chicken mixture over
partially baked crust. Spoon salsa over chicken; sprinkle with
cheese. Bake an additional 14 to 18 minutes or until crust is golden
brown. 6 to 8 servings.
COMMENTS: Salsa comes in varying degrees of hotness. For a "hotter"
pizza, substitute the variety you prefer.
Nutrition information per serving: 1/8 of recipe: 290
calories, 13 grams fat, 62 mg cholesterol and 810 mg sodium. Source:
Pillsbury Classic Cookbooks - July, 1993
Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
Source from luhu.jp