Side Pannel
Chicken Fajita Pizza
Ingredients List
- 1 tb Oil
- 2 Whole chicken breasts;
- -skinned; boned and cut into
- -2x1/2-inch strips
- 1 Clove garlic; pressed
- 1 -(up to)
- 2 ts Chili powder
- 1/2 ts Salt
- 1 c Onion; thinly sliced
- 1 c Green or red bell pepper
- -strips (2x1/4-inch)
- 1 pk (10-oz) Pillsbury
- -refrigerated all ready
- -pizza crust
- 1/2 c Mild salsa or picante sauce
- 2 c (8-oz) shredded Monterey
- -Jack cheese
Directions
Heat oil in Stir-Fry Skillet over medium high heat until hot. Add chicken;
stir-fry 5 minutes or until lightly browned. Press garlic with Garlic
Press. Stir in garlic, chili powder and salt. Thinly slice onions using
Grater-Slicer. Add onions and bell pepper; stir-fry an additional 1 minute
or until vegetables are crisp-tender.
Heat oven to 425 degrees. Spray 15-inch Baking Stone with vegetable oil
spray. Unroll dough and place on Stone. Starting at center, roll dough into
14-inch circle using Dough and Pizza Roller. Par-bake dough 8-10 minutes.
Spoon chicken mixture over par-baked crust. Spoon salsa over chicken;
sprinkle with cheese. Bake 15-18 minutes or until crust is golden brown. 6
to 8 servings.
"TURNING OUT THE BEST" RECIPE
BOOK, PILLSBURY
THE PAMPERED CHEF
stir-fry 5 minutes or until lightly browned. Press garlic with Garlic
Press. Stir in garlic, chili powder and salt. Thinly slice onions using
Grater-Slicer. Add onions and bell pepper; stir-fry an additional 1 minute
or until vegetables are crisp-tender.
Heat oven to 425 degrees. Spray 15-inch Baking Stone with vegetable oil
spray. Unroll dough and place on Stone. Starting at center, roll dough into
14-inch circle using Dough and Pizza Roller. Par-bake dough 8-10 minutes.
Spoon chicken mixture over par-baked crust. Spoon salsa over chicken;
sprinkle with cheese. Bake 15-18 minutes or until crust is golden brown. 6
to 8 servings.
"TURNING OUT THE BEST" RECIPE
BOOK, PILLSBURY
THE PAMPERED CHEF
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