A delicious twist on traditional fajitas, I make this when I want something with lots of flavor and kick! Stir fried fajita toppings, salsa, and tons of colby jack layered on your favorite store bought or homemade crust creates a deliciously spicy main dish your family will love! Don’t let the name fool you, this pizza is so loaded up with peppers, onions, and chipotle chicken it has to be eaten with a fork and is perfect for filling up hungry teenagers! I think I originally got this recipe at a Pampered Chef party long ago but I’ve made it so many times over the years I don’t know how close to the original recipe this may, or may not be.
Start by cutting 2 lbs. of boneless, skinless chicken into fajita strips. You can use breasts or thighs, whichever you prefer.
Place the chicken strips into a large skillet or wok, sprinkle generously with salt, pepper, cumin and chili powder. Sprinkle lightly with chipotle pepper powder, if desired. Cook 4-6 minutes on medium heat, stirring often, until chicken is almost almost done.
While the chicken is cooking cut 3 multi-colored peppers and 1 medium sized onion into fajita strips. Because the most time consuming part of this recipe is the prep, I try to do this in the morning so everything is ready to go when I get home.
Add the peppers, onions and garlic to the chicken and give the whole thing another sprinkle of salt, pepper, cumin, chili powder and a pinch of chipotle powder.
Cook on medium heat, stirring often, for another 5-7 minutes, or until peppers are tender.
Drain the chicken and peppers well to remove excess liquid and then layer them on the pizza crust.
Spread a layer of salsa over the toppings. You can use hot, medium or mild, whichever you prefer. I use medium. The chili and chipotle powders add plenty of heat for me.
Cover everything with a mess of shredded colby jack and bake at 350 degrees for about 20 minutes or until the cheese is melted and bubbly.
Allow to rest for 5 to 10 minutes before cutting.
Enjoy!
Chicken Fajita Pizza
Ingredients
- 1 Tbsp vegetable oil
- 2 lb. chicken cut into fajita strips
- 1 med onion cut into fajita strips
- 1 med red pepper cut into fajita strips
- 1 med yellow pepper cut into fajita strips
- 1 med green pepper cut into fajita strips
- chili powder
- chipotle pepper powder
- ground cumin
- 1 Tbsp minced garlic
- 1 tsp salt
- 1/4 tsp pepper
- 12 inch pizza crust
- 16 ounce jar salsa any preferred flavor
- 8 ounces colby jack cheese shredded
Instructions
- Cut chicken, onion and peppers into fajita strips.
- Add vegetable oil and chicken to a large skillet, sprinkle generously with chili powder, cumin, salt and pepper. Sprinkle lightly with chipotle pepper powder. Cook over medium heat for 2-3 minutes.
- Add peppers, onion strips, and garlic and continue to cook until peppers are tender.
- Drain.
- Spread the chicken mixture evenly over the crust.
- Pour the salsa evenly over the chicken.
- Sprinkle pizza with a generous layer of cheese.
- Bake at 350 degrees for 15-20 minutes or until cheese is melted.
- Allow to rest for 5 minutes before cutting.
- Top with a dollop of sour cream, if desired.
- Enjoy!
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