Makes:
8 servings
Total Time:
50 min
Submitted by:
Category:
Pizza
Sub Category: Pizza
what you need
- 1 lb. boneless skinless chicken breast halves
- 3 tsp. dry fajita seasoning
- 2 Tbsp. canola oil, divided
- 1 red pepper, cut into thick rings
- 1 yellow pepper, cut into thick rings
- 1 pkg. (15 oz.) refrigerated pizza dough, at room temp
- 3/4 cup taco sauce, (mild or hot, according to your taste)
- 1/2 red onion, cut into thick wedges
- 8 oz. Kraft shredded pepper jack cheese
- 1/2 avocado, pitted, peeled, sliced
- Cilantro sprigs, for garnish
- 1/2 cup Breakstone's Light Sour Cream for garnish
make it
Preheat oven to 425. Coat a 12" round pizza pan with cooking spray. Sprinkle both sides of chicken with 1-1/2 tsp. seasoning. In lg skillet heat 1 Tbsp. oil over med-high heat. Add chicken, cook 5 min. Turn chicken over, reduce heat to med. Cover, cook until no longer pink in center. Transfer to cutting board, cool. Cut chicken into 1/2" thick slices, in lg bowl, toss chicken with 1/2 tsp. seasoning, reserve.
In same pan, heat remaining 1 Tbsp. oil over med heat. Add peppers and remaining 1 tsp. seasoning. Cook, stirring, until slighlty softened, 5 min. Remove from pan.
Stretch & press dough onto pizza pan. Spread sauce over dough to within 1/2" of the edge. Top with chicken, peppers, onion and cheese. Bake until crust is golden and cheese is melted, 15-20 min. Top with avocado and cilantro, dollop with sour cream.
Notes
Children love this pizza, especially since they can help with the making of it.
