Chicken Fajita Pizza Food

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BAKED CHICKEN FAJITA NAAN PIZZA



Baked Chicken Fajita Naan Pizza image

Having an arsenal of foolproof recipes you can effortlessly whip up in minutes is key to eating healthfully even on the busiest days. Here, Tex-Mex flavors meet Indian in a chicken fajita naan pizza. Simply grill the chicken and the vegetables, add to the bread along with tomato sauce and shredded cheese, throw it in the oven and in less than 15 minutes you'll be sitting down to a tasty meal.

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 55m

Yield 4 servings (1/2 naan per serving)

Number Of Ingredients 11

1 teaspoon olive oil, or more as needed
1 pound skinless, boneless chicken breasts, cut into strips
1/2 cup sliced mushrooms
1 medium red bell pepper, sliced thinly
1/2 medium red onion, sliced
1 teaspoon fajita seasoning (see Cook's Note)
Kosher salt and freshly ground black pepper
2 pieces whole-wheat naan
1/2 cup tomato sauce
1/2 cup shredded Cheddar
Topping suggestions: sliced avocado, chopped cilantro, freshly squeezed lime juice

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.

Nutrition Facts : Calories 353, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 32 milligrams, Sodium 675 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 34 grams, Sugar 4 grams

CHICKEN FAJITA PIZZA



Chicken Fajita Pizza image

Our family loves pizza, and this variation is one we enjoy often, the chicken is unexpected but delicious. On hectic days, I can make it in a snap using a prepared crust. Either way, it disappears in a hurry.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 pizzas (8 slices each).

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2-1/2 cups all-purpose flour
4 tablespoons canola oil, divided
2 teaspoons salt, divided
1 teaspoon sugar
1 pound boneless skinless chicken breasts, cut into strips
2 cups sliced onions
2 cups sliced green peppers
2 teaspoons chili powder
1 teaspoon garlic powder
1 cup salsa
2 cups shredded Monterey Jack or part-skim mozzarella cheese

Steps:

  • In a large bowl, dissolve yeast in water. Add flour, 2 tablespoons oil, 1 teaspoon salt and sugar. Beat vigorously by hand 20 strokes. Cover and let rest about 15 minutes. , Divide dough in half; press each portion into a greased 12-in. pizza pan. Prick dough several times with a fork. Bake at 425° for 6-8 minutes. , In a large skillet, saute chicken in remaining oil until no longer pink. Add the onions, peppers, chili powder, garlic powder and remaining salt; cook until vegetables are tender. , Spoon over crusts; top with salsa and cheese. Bake for 14-18 minutes or until crust is golden and cheese is melted.

Nutrition Facts : Calories 193 calories, Fat 7g fat (0 saturated fat), Cholesterol 23mg cholesterol, Sodium 544mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges

CHICKEN FAJITA PIZZA



Chicken Fajita Pizza image

This chicken fajita pizza is a complete meal that makes your mouth water! This can be made with or without chicken for a wonderful vegetarian option!

Provided by 5Tami2

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package pizza dough
1 tablespoon olive oil
2 (5 ounce) skinless, boneless chicken breasts, cut into small pieces
1 clove garlic, pressed
1 teaspoon chili powder, or more to taste
½ teaspoon salt
1 cup chopped sweet onion (such as Vidalia®)
1 cup chopped bell pepper
½ cup salsa
2 cups shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Roll or pull pizza dough to desired shape and spread on a large baking sheet or pizza stone. Prick with a fork.
  • Bake in the preheated oven until firm, about 8 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add chicken; cook and stir for 5 minutes. Stir in garlic, chili powder, and salt until incorporated. Add onion and bell peppers; cook until onions are translucent and peppers are tender, about 5 minutes. Remove from the heat.
  • Use a slotted spoon to remove chicken and vegetable mixture from the skillet and spread over the pre-baked crust. Spoon salsa over top and sprinkle with Monterey Jack cheese.
  • Return to the oven and bake until crust is golden brown and cheese is bubbling, 15 to 18 minutes.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 31 g, Cholesterol 45.2 mg, Fat 13.2 g, Fiber 1.8 g, Protein 19.9 g, SaturatedFat 5.9 g, Sodium 789.7 mg, Sugar 5.2 g

CHICKEN FAJITA PIZZA



Chicken Fajita Pizza image

Pizza topped with chicken, bell peppers, onions and salsa. Another family favorite that has been adapted from a Pillsbury Bake-off recipe. Prep time does not include time to make dough.

Provided by SharleneW

Categories     Chicken Breast

Time 40m

Yield 1 12 inch pizza, 8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 lb chicken breast, skinned, boned, cut into 2 x 1/2 inch strips
1 -2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup thinly sliced onion
1/2 cup green bell pepper, strips
1/2 cup red bell pepper, strips
pizza dough, for 12 inch pizza (you can use refrigerated pizza crust if you like(I like Pizza Dough #8497 by Steve Sickenberger)
1/2 cup mild salsa
2 cups monterey jack cheese, shredded

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



Chicken Fajita Pizza image

I found this recipe on Pillsbury.com. My husband and I had made it a few times, and I've finally made the changes I wanted to the recipe. I think that this recipe is simple, and very tasty. Enjoy!

Provided by CyndiCB

Categories     Chicken Breast

Time 38m

Yield 8 serving(s)

Number Of Ingredients 10

1 (13 7/8 ounce) can pizza crusts, refrigerated classic, pillsbury is the best
1 tablespoon extra virgin olive oil
2 boneless skinless chicken breasts, cut in to bite size pieces (very small pieces)
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 cup onion, thinly sliced
1 cup green bell pepper, sliced into strips
1/2 cup salsa
2 cups monterey jack cheese, shredded

Steps:

  • Heat oven to 425°F Spray 12-inch pizza pan or 13x9-inch pan with No-Stick Cooking Spray. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.
  • Cook pizza dough for 8 minutes, remove from oven after 8 minutes and set aside.
  • In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; sprinkle with chili powder, salt and garlic powder. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips; cook and stir an additional 2 to 3 minutes or until chicken is no longer pink and vegetables are crisp-tender.
  • Spoon chicken mixture evenly over cooked pizza dough. Spoon salsa over chicken. Sprinkle with cheese.
  • Bake 10 minutes or until crust is golden brown.

Nutrition Facts : Calories 172.1, Fat 11.2, SaturatedFat 5.8, Cholesterol 44, Sodium 437.9, Carbohydrate 4.3, Fiber 1.1, Sugar 2, Protein 13.9

PIZZA STONE GRILLED CHICKEN FAJITAS



Pizza Stone Grilled Chicken Fajitas image

Using a grill-safe pizza stone on a grill is a great way to cook fajitas. It results in wonderfully charred chicken and blistered, caramelized veggies in no time. The tangy, spicy and salty marinade is super flavorful. This method for preparing fajitas might just become your new summer favorite.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon chipotle in adobo sauce, chopped
1 tablespoon ground cumin
1 tablespoon garlic powder
Juice of 1 lime
Kosher salt and pepper
1 pound bell peppers, cut into 1/4-inch-thick slices
1 small red onion (about 3 ounces), cut into 1/4-inch-thick slices
1 pound boneless, skinless chicken breast, cut into 1/2-inch-thick slices
8 fajita-size tortillas, warmed
Guacamole, pico de gallo, hot sauce and sour cream, for serving

Steps:

  • Place a grill-safe pizza stone (see Cook's Note) that is at least 14 inches in diameter on a grill. For gas grills with 3 or more burners: Turn all the burners to high heat and close the lid. Let the stone heat until the internal temperature of the grill is 500 degrees F, about 15 minutes. For charcoal grills: Fill a chimney starter with enough charcoal for high heat, then light it (be sure to consult the grill manufacturer's guide for the best results for high-heat cooking). Close the lid and let the stone heat until the internal temperature of the grill is 500 degrees F, about 30 minutes.
  • Meanwhile, make the marinade. Mix the olive oil, chili powder, chipotle in adobo sauce, cumin, garlic powder, lime juice, 2 teaspoons salt and a few grinds of black pepper in a medium bowl. Transfer half of the mixture (about 1/4 cup) to another medium bowl. Add the peppers and onions to one bowl and mix to combine. Add the chicken to the other bowl and mix to combine.
  • Place the chicken on one half of the pizza stone and the peppers and onions on the other half. Close the grill and cook until the chicken is cooked through, has a nice char on the bottom and the vegetables are softened and caramelized on the bottom, 10 to 12 minutes (3 to 5 minutes if using a charcoal grill).
  • Transfer the chicken and vegetables to a platter and serve in the tortillas with the guacamole, pico de gallo, hot sauce and sour cream, if desired.

CHICKEN FAJITA PIZZA SAUCE AND TOPPINGS



Chicken Fajita Pizza Sauce and Toppings image

Provided by Janet Johnston

Categories     main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 24

1 whole bone-in, skin-on chicken breast
Olive oil
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon tomato paste
2 cups tomato puree
1 1/2 tablespoons mild chili powder
2 teaspoons Hungarian paprika
2 teaspoons ground cumin
1/4 teaspoon Mexican oregano
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 red bell pepper, thinly sliced
1/2 orange bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red onion, sliced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Assembly:
1 (16-ounce) pizza ball, store-bought or homemade
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar
Special Equipment: pizza stone

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.

CHICKEN FAJITA PIZZA



Chicken Fajita Pizza image

I just made this the other nite and it is my fav. pizza now!!!! I had some leftover chicken and peppers from fajitas the other nite and i came up with this wonderful creation!!!

Provided by Katrina

Categories     Chicken

Time 42m

Yield 8 serving(s)

Number Of Ingredients 10

1 pizza dough (the best is the already formed ones)
1/4 cup sour cream
1/2 cup salsa
1 cup cooked sliced chicken
1 packet fajita seasoning mix
1/4 cup water
1/2 cup shredded monterey jack cheese
1/2 yellow pepper
1/2 red pepper
1/2 onion

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!

Nutrition Facts : Calories 54.1, Fat 3.7, SaturatedFat 2.3, Cholesterol 9.4, Sodium 139.5, Carbohydrate 3.2, Fiber 0.6, Sugar 1.1, Protein 2.5

GRILLED CHICKEN FAJITA PIZZA



Grilled Chicken Fajita Pizza image

Fire up the grill for our Grilled Chicken Fajita Pizza! Green and red pepper strips, PHILADELPHIA Spicy Jalapeño Cream Cheese Spread, chicken and more top this chicken fajita pizza that's perfect for a cookout.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 7

1 cup chopped cooked chicken
1/2 cup slivered red onions
1/3 cup each green and red pepper strips
4 tsp. TACO BELL® Fajita Seasoning Mix
1 lb. refrigerated pizza dough, at room temperature
1/2 cup PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Place pizza stone on grill grate. Heat on high heat 30 min. Combine chicken, onions, peppers and seasoning mix; set aside. Spray baking sheet generously with cooking spray. (See Note.)
  • Pat dough into 12-inch round on prepared baking sheet. Slide dough from baking sheet onto hot pizza stone.
  • Grill 3 to 4 min. or until bottom of crust is golden brown. Use spatulas to transfer crust, grilled side up, to baking sheet on work surface.
  • Spread crust with cream cheese spread. Top with half of the shredded cheese; cover with chicken mixture and remaining shredded cheese. Return crust to pizza stone. Grill 4 to 5 min. or until edge of crust is golden brown and cheese is melted.

Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

GRILLED CHICKEN FAJITA PIZZA



Grilled Chicken Fajita Pizza image

Capture all the flavors of a chicken fajita on a delicious pizza crust. Source: http://www.rhodesbread.com/recipes/view/grilled-chicken-fajita-pizza

Provided by Rhodes Bake-N-Serv

Categories     Chicken Breast

Time 29m

Yield 8 serving(s)

Number Of Ingredients 10

6 rhodes texas rolls or 9 rhodes dinner rolls, thawed to room temperature
vegetable oil
1 large boneless chicken breast, cut into strips
orange
yellow pepper
2 slices red onions
salt and pepper
1/2-2/3 cup salsa
1 1/2 cups grated monterey jack and cheddar cheese blend
1 tablespoon chopped fresh cilantro

Steps:

  • Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12-inch pizza crust. Cover with plastic wrap and let rest.
  • Brush chicken, peppers and onions with oil and sprinkle with salt and pepper. Grill for about 8 minutes or until chicken is cooked. Cut peppers into strips and set aside with chicken and onions.
  • Remove wrap from dough and brush one side with oil. Carefully place oil side down on grill. Brush top of dough with oil. Grill 3-4 minutes on each side. Remove crust from grill and spread with salsa. Sprinkle half the cheese over the salsa. Top with chicken, peppers and onions and sprinkle with remaining cheese.
  • Place back on grill and cover to melt the cheese, about 3-5 minutes. Remove from grill and sprinkle with cilantro.

Nutrition Facts : Calories 241.3, Fat 10, SaturatedFat 4.8, Cholesterol 30.5, Sodium 454.9, Carbohydrate 24, Fiber 1.3, Sugar 1.5, Protein 13.5

MEXICAN CHICKEN FAJITA PIZZA



Mexican Chicken Fajita Pizza image

This Mexican chicken pizza has always been a hit with my kids and it's such a great way to sneak in extra vegetables. -Carrie Shaub, Mount Joy, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 package (13.8 ounces) refrigerated pizza crust
8 ounces boneless skinless chicken breasts, cut into thin strips
1 teaspoon canola oil, divided
1 medium onion, sliced
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 garlic clove, minced
1/4 cup chunky salsa
2 cups shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh cilantro
Sour cream and additional salsa, optional

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.

Nutrition Facts : Calories 351 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 767mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

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