Baked Chicken Fajita Naan Pizza Food

CHICKEN FAJITA NAAN PIZZA

Steps:

• Heat a tablespoon of oil in a large frying pan over medium heat and cut the bell peppers and onion into thin julienne strips. Slice the chicken breast, and saute it in the pan until golden brown.
• Add the Fajita seasoning to the chicken, followed by the veggies and a splash of water. Cover the pan with a large lid, and cook for 3-4 minutes or until the peppers have started to soften.
• Season the topping with freshly squeezed lime juice. Set the topping aside, or cool for later use.
• Pre-heat your oven to 375F as you assemble the naan pizzas.
• Lay the naan bread out on sheet pans lined with parchment paper or a nonstick silicone liner. Top the naan bread with the tomato sauce or salsa, spreading it out to within a half-inch of the edge. Sprinkle
• Add the cooked chicken fajita topping to the naan pizza, making sure to spread it out evenly. The topping can be added directly after cooking or cold if it has been cooked ahead of time.
• Shred the cheese on a box grater, and spread it out over the top of the naan pizzas. Bake the Naan Pizzas for about 15 minutes, or until the cheese is fully melted. Remove the naan pizza from the oven, cut and enjoy!

BAKED CHICKEN FAJITA NAAN PIZZA

Steps:

• Preheat the oven to 425 degrees F. Meanwhile, heat the oil until hot in a grill pan or skillet over medium-high heat, then add the chicken. Cook thoroughly, about 5 minutes on each side, then remove from the pan.
• Add more oil to the pan as necessary, and add the mushrooms, peppers, onions, fajita seasoning and 1/2 teaspoon each salt and pepper and cook until the vegetables are slightly tender, tossing with tongs periodically, about 5 minutes. Remove from the pan.
• Place the naan on a baking sheet, pizza pan or baking stone. Top each piece with a layer of tomato sauce, followed by the chicken, vegetables and then the cheese. Bake until the cheese has melted, 10 to 15 minutes. Top the pizzas with the avocado, cilantro and freshly squeezed lime juice, if using, then divide each pizza in half and serve.

MEXICAN CHICKEN FAJITA PIZZA

Steps:

• Unroll dough into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat in 1/2 teaspoon oil for 4-6 minutes or until no longer pink; remove and keep warm., In the same pan, saute the onion, peppers, chili powder and cumin in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken., Sprinkle half of the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake for 8-10 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro. Serve with sour cream and additional salsa if desired.

CHICKEN NAAN PIZZA

Steps:

• Preheat oven to 425°F Lay 2 Naans on a baking tray. Spread 2 tablespoons Tzatziki dip right up to the edges of each bread. Top each naan with 1/4 cup Mozzarella cheese, 1/2 of the red pepper strips and chicken. Drizzle each pizza lightly with olive oil, 2 more tablespoons finely shredded Mozzarella cheese, salt and pepper.
• Bake 8 minutes. Garnish with thinly sliced green onions.

CHICKEN FAJITA PIZZA

Steps:

• Heat oil in large skillet.
• Add chicken and cook, stirring frequently until lightly browned.
• Stir in seasonings.
• Add onions and bell peppers, cook an additional minute or so until vegetables are crisp-tender.
• Heat oven to 425°.
• Sprinkle pizza pan with semolina flour and press dough into pan.
• Pre-bake dough until it is a very light golden brown, about 6 minutes.
• Remove from oven and scatter chicken over crust, spoon salsa over chicken, spread vegetable mixture over that, and finally, top with cheese.
• Bake for another 15 minutes until crust is golden brown.

OVEN-BAKED CHICKEN FAJITAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
• Spread red bell peppers and onion in the baking dish.
• Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side.
• Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated.
• Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes.
• Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.

BAKED CHICKEN FAJITAS

Steps:

• In a 13x9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. , Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold or roll tortillas to serve. Serve with toppings as desired.