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!

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.

CHICKEN FAJITA PIZZA SAUCE AND TOPPINGS

Steps:

• Chicken:
• Preheat the oven to 350 degrees F.
• Put the chicken breast on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Put in the oven and roast until cooked through, about 35 minutes. Remove the chicken from the oven to a cutting board and let cool. Once cool enough to handle, shred the chicken meat with a fork and set aside. Cook's Note: Can be done the day before.
• Turn the oven temperature up to 400 degrees F.
• Put a pizza stone in the oven to preheat for 1 hour, for best results. Remove the pizza dough from refrigerator and let come to room temperature, so it will be easier to work with.
• Heat a medium saucepan over medium-high heat and coat the bottom with the olive oil. Once hot, add the garlic and saute until fragrant. Add the tomato paste and stir to toast. This will add depth of flavor. Stir in the tomato puree, chili powder, paprika, cumin, and oregano and bring up to a simmer. Cook for 10 minutes, stirring occasionally, for the flavors to marry together. Season, to taste, with salt and pepper.
• Thinly coat a large saute pan with olive oil and heat over a medium-high heat. When the oil is hot, add the peppers, onion and garlic. Saute until the onions are translucent, about 4 to 5 minutes, stirring occasionally. Season with salt and pepper, to taste. Remove and set aside.
• To assemble:
• Flour the counter top and roll out the pizza dough to a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle on the tomato sauce to lightly cover the bottom of the pizza. Sprinkle with the chicken, vegetables, and the cheeses.
• Bake the pizza until crisp and golden, about 20 minutes. Remove from the oven, then slice and serve.

NAAN PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat. Add the cumin and coriander to the hot skillet and stir to toast until they become aromatic, about 30 seconds. Add the oil and turkey, breaking the meat up with a wooden spoon into small crumbles. Sprinkle with 1 teaspoon salt and toss it so the turkey is coated in oil and spices. Cook, stirring occasionally, until the turkey starts to brown, about 2 minutes. Grate the garlic cloves on a rasp grater into the skillet. Stir it into the turkey and cook until turkey is browned and fully cooked, 4 to 5 minutes more. Stir in the oregano, some lemon zest and half the lemon juice, scraping up browned bits left in the skillet. Remove from the heat and set aside.
• For the kids: Put 2 naan on a baking sheet. Spoon 2 tablespoons pizza sauce on each. Add a little bit of turkey and the mozzarella. Bake until the cheese is bubbling and the crust is golden brown, about 10 minutes.
• For the adults: Mix the tahini with the harissa, remaining lemon juice, a pinch of salt and 2 tablespoons water if desired (see Cook's Note). Spread the tahini sauce on one side of the remaining pieces of naan. Sprinkle turkey on top of the sauce. Bake until the crust is toasted, 10 to 15 minutes. Layer on feta, cucumbers, olives, red onion, parsley and mint leaves. Sprinkle with some lemon zest and spritz with a little lemon juice. Drizzle with additional tahini sauce if desired. Serve hot or at room temperature.

CHICKEN FAJITA PIZZA

Steps:

• In a med.
• saucepan cook together chicken and mixture of fajita mix and water, set aside.
• Combine sour cream and salsa, spread all over pizza dough.
• (leaving 1 in. crust) Top w/ chicken.
• Cook peppers and onion over med.
• heat w/cooking spray until soft.
• Top pizza w/peppers.
• Sprinkle cheese all over the top.
• Bake@ 350 degrees F for 12 min.
• ,or what the pizza dough says.
• ENJOY!