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.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two - by Zona Cooks features 60 main dish recipes giving you two months' worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price
How to make Chicken Fajita 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. Click here for a 14-inch pizza stone with a serving rack.
For the Pizza Dough
In a large bowl, dissolve 2 teaspoon active dry yeast and 1 tablespoon 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 tablespoon olive oil, and ½ teaspoon 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. Click here for a non-stick rolling pin.
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 tablespoon dried cilantro, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon 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 tablespoon 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!
You may also enjoy
Chicken Fajita Pizza
Ingredients
For the Dough:
- 2 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- ½ cup warm water
- 1 ½ cups all-purpose flour
- 1 tablespoon olive oil
- ½ teaspoon salt
- Cornmeal (optional for dusting pans)
For the Sauce:
- ½ cup sour cream
- ½ cup salsa
- 1 tablespoon dried cilantro
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
For the Topping:
- 2 tablespoon 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. Click for a 14 inch pizza stone with serving rack
For the Dough:
- In a large bowl, dissolve 2 teaspoon active dry yeast and 1 tablespoon 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 tablespoon olive oil and ½ teaspoon 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. Click for a non-stick rolling pin.
- 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 tablespoon dried cilantro, 1 teaspoon dried oregano, 1 teaspoon chili powder, 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon 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 tablespoon 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.
Video
Nutrition
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!
One Pan Chicken Fajitas and Fire Roasted Tortillas Recipe for Two • Zona Cooks
Monday 24th of June 2019
[…] Chicken Fajita Pizza Recipe […]