Chicken Fajita Pizza is packed full of diced chicken, green pepper, red pepper, onion and cheese layered on top of a fajita seasoned sauce.
We love pizza and we love Mexican food so why not combine the two?
This recipe makes a small 12 inch pizza perfect for a filling week night or date night dinner, or weekend lunch for two.
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How to make Mexican Chicken Pizza
Preheat the oven to 425 degrees F.
If you’re using a pizza stone, be sure to put it in the oven before you turn on the heat.
For the Pizza Dough
In a large bowl, dissolve 2 tsp active dry yeast and 1 Tbsp granulated sugar in ½ cup warm water (110 degrees F). The temperature is right when it just barely feels warm to your fingers. Water that is too hot will kill the yeast.
Let the yeast mixture stand for 5 minutes until it becomes frothy.
Add 1 ½ cups flour, 1 Tbsp olive oil, and ½ tsp salt and stir with a wooden spoon, or mix in a stand mixer, until a soft dough forms.
If the dough is too wet mix in additional flour one tablespoon at a time until it is no longer sticky. If it’s too dry, mix in additional water one tablespoon at a time.
On a clean floured surface, using a rolling pin, roll the dough into a circle, about 12 inches wide.
Spray the pizza pan with non-stick spray, then dust with the cornmeal, if desired. Place the dough over the cornmeal.
For the Sauce
In a medium bowl, whisk together ½ cup sour cream, ½ cup salsa, 1 Tbsp dried cilantro, 1 tsp dried oregano, 1 tsp chili powder, 1 tsp salt, 1 tsp garlic powder, and 1 tsp ground cumin.
Spread the sauce in an even layer over the dough.
For the Topping
Slice ½ of a green bell pepper, ½ of a red bell pepper (or any color), and ½ of an onion.
Cut 8 oz boneless chicken into bite-sized cubes.
Heat 1 Tbsp cooking oil in a large frying pan over medium heat.
Sprinkle the cubed chicken with salt and pepper, and then cook it for about 3 minutes, stirring occasionally.
Add the sliced bell peppers and onions. Continue to cook and stir for about 5 minutes. Drain the liquid from the mixture in a colander.
Spread the chicken and veggie mixture on the pizza over the sauce.
Sprinkle 2 cups of shredded Monterey Jack cheese over the top.
Bake the pizza for about 12-15 minutes until the cheese is melted and the pizza is cooked through.
Slice, serve, and enjoy!
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Chicken Fajita Pizza Recipe
Ingredients
For the Dough:
- 2 tsp active dry yeast
- 1 Tbsp granulated sugar
- ½ cup warm water
- 1 ½ cups all-purpose flour
- 1 Tbsp olive oil
- ½ tsp salt
- Cornmeal (optional for dusting pans)
For the Sauce:
- ½ cup sour cream
- ½ cup salsa
- 1 Tbsp dried cilantro
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ground cumin
For the Topping:
- 2 Tbsp cooking oil
- 8 oz boneless chicken
- Salt and pepper
- ½ green pepper
- ½ red pepper (or any color)
- ½ onion
- 2 cups Monterey Jack cheese (shredded)
Instructions
- Preheat the oven to 425 degrees F. If you’re using a pizza stone, be sure to put it in the oven before you turn on the heat.
For the Dough:
- In a large bowl, dissolve 2 tsp active dry yeast and 1 Tbsp granulated sugar in ½ cup warm water (110 degrees F). The temperature is right when it just barely feels warm to your fingers. Water that is too hot will kill the yeast.
- Let the yeast mixture stand for 5 minutes until it becomes frothy.
- Add 1 ½ cups flour, 1 Tbsp olive oil and ½ tsp salt and stir with a wooden spoon, or mix in a stand mixer, until a soft dough forms.
- If the dough is too wet mix in additional flour one tablespoon at a time until it is no longer sticky. If it’s too dry, mix in additional water one tablespoon at a time.
- On a clean floured surface, using a rolling pin, roll the dough into a circle, about 12 inches wide.
- Spray the pizza pan with non-stick spray, then dust with the cornmeal, if desired. Place the dough over the cornmeal.
For the Sauce:
- In a medium bowl, whisk together ½ cup sour cream, ½ cup salsa, 1 Tbsp dried cilantro, 1 tsp dried oregano, 1 tsp chili powder, 1 tsp salt, 1 tsp garlic powder, and 1 tsp ground cumin.
- Spread the sauce in an even layer over the dough.
For the Topping:
- Slice ½ of a green bell pepper, ½ of a red bell pepper and ½ of an onion.
- Cut 8 oz boneless chicken into bite-sized cubes.
- Heat 1 Tbsp cooking oil in a large frying pan over medium heat.
- Sprinkle the cubed chicken with salt and pepper, and then cook it about 3 minutes, stirring occasionally.
- Add the sliced green pepper, red pepper, and onion. Continue to cook and stir about 5 minutes. Drain the liquid from the mixture in a colander.
- Spread the chicken and veggie mixture on the pizza over the sauce.
- Sprinkle 2 cups shredded Monterey Jack cheese over the top.
- Bake the pizza for about 12-15 minutes until the cheese is melted and the pizza is cooked through.
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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Penny
Sunday 16th of January 2022
This pizza was delicious! Thank you for sharing!
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[…] Chicken Fajita Pizza Recipe […]