Chicken Fajita Pizza (altered)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 304.2
- Total Fat: 9.9 g
- Cholesterol: 55.6 mg
- Sodium: 819.3 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 1.7 g
- Protein: 25.9 g
View full nutritional breakdown of Chicken Fajita Pizza (altered) calories by ingredient
Number of Servings: 8
Ingredients
-
1 (13.8 oz) can Pillsbury (R) Refrigerated Pizza Crust
1 tbs extra virgin olive oil
20 oz of boneless, skinless chicken breasts, cut into thin strips
1 tsp chili powder
1/2 tsp garlic powder
1 cup thinly sliced onions
1 cup red pepper strips (2x 1/4 inch)
1/2 cup Old El Paso Thick & Chunky Salsa (medium)
2 Cups Shredded Mexican Four Cheese blend (2%)
Directions
Serves 8
1. Heat oven to 425 degrees F. Spray 12 inch pizza pan or 13x9 pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough with hands to edge of pan. Bake @ 425 for 7 to 9 minutes, or until very light golden brown.
2. Meanwhile, heat oil in large skillet over medium -high heat until hot. Add chicken; sprinkle with chili powder and garlic powder. Cook and stir 3 to 5 minutes of until lightly browned. Add onions and bell pepper strips; cook adn stir an additional 2-3 minutes of until chicken is no longer pink and vegetables are crisp-tender.
3. Remove crust from oven. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese.
4 Return to oven; bake an additional 14-18 minutes or until crust is golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user MEOTTEN.
1. Heat oven to 425 degrees F. Spray 12 inch pizza pan or 13x9 pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough with hands to edge of pan. Bake @ 425 for 7 to 9 minutes, or until very light golden brown.
2. Meanwhile, heat oil in large skillet over medium -high heat until hot. Add chicken; sprinkle with chili powder and garlic powder. Cook and stir 3 to 5 minutes of until lightly browned. Add onions and bell pepper strips; cook adn stir an additional 2-3 minutes of until chicken is no longer pink and vegetables are crisp-tender.
3. Remove crust from oven. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken. Sprinkle with cheese.
4 Return to oven; bake an additional 14-18 minutes or until crust is golden brown.
Number of Servings: 8
Recipe submitted by SparkPeople user MEOTTEN.