Chicken Fajita Pizza Recipe for Two

This Chicken Fajita Pizza recipe is packed full of diced chicken, green pepper, red pepper, onion and cheese layered on top of a slightly sweet white barbecue and cumin sauce.

We love pizza and we love Mexican food so why not combine the two?

Scroll to the bottom for a full recipe card.

This recipe makes a small 12 inch pizza perfect for a filling week night or date night dinner, or weekend lunch for two.

How to make Chicken Fajita Pizza:

Preheat the oven to 425 degrees F (220 C). 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 serving rack.

For the Dough:

In a large bowl, dissolve the yeast and sugar in warm water (110 degrees F, 43.33 degrees C). 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 the flour, olive oil and 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.

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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.

Dust the pizza pan or pizza stone with cornmeal. Place the dough over the cornmeal.

For the Sauce:

In a medium bowl, whisk together the mayo, white vinegar, black pepper, mustard, salt, sugar, garlic cloves, paprika, and cumin. Spread the sauce in an even layer over the dough.

For the Topping:

Heat the oil in a large frying pan.

Sprinkle the cubed chicken with salt and pepper, and then cook it about 3 minutes, stirring occasionally.

Add the 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 white sauce.

Sprinkle the shredded cheese over the top.

Bake the pizza for about 15 minutes until the cheese is melted and the pizza is cooked through.

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Yield: 2 servings

Chicken Fajita Pizza

Print

This Chicken Fajita Pizza recipe is packed full of diced chicken, green pepper, red pepper, onion and cheese layered on top of a slightly sweet white barbecue and cumin sauce.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

For the Dough:

• 1 1/4 teaspoon jarred active dry yeast
• 1 Tablespoon granulated sugar
• 1/2 cup warm water
• 1 1/2 cups all-purpose flour
• 1 Tablespoon olive oil
• 1/2 teaspoon salt
• Cornmeal for dusting pans (optional)

For the Sauce:

• 1/4 cup mayonnaise
• 1 Tablespoon white vinegar
• 1 teaspoon black pepper
• 1 teaspoon mustard
• 1/4 teaspoon salt
• 1 Tablespoon sugar
• 1 teaspoon minced garlic
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin

For the Topping:

• 2 Tablespoons cooking oil
• 8 ounces boneless chicken (cubed)
• Salt and pepper
• 1/2 green pepper (sliced or diced)
• 1/2 red pepper (sliced or diced)
• 1/2 onion (sliced or diced)
• 2 cups shredded Monterrey Jack cheese

Instructions

1. Preheat the oven to 425 degrees F (220 C). 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:

1. In a large bowl, dissolve the yeast and sugar in warm water (110 degrees F, 43.33 degrees C). The temperature is right when it just barely feels warm to your fingers. Water that is too hot will kill the yeast.
2. Let the yeast mixture stand for 5 minutes until it becomes frothy.
3. Add the flour, olive oil and salt and stir with a wooden spoon, or mix in a stand mixer, until a soft dough forms.
4. 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.
5. 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.
6. Dust the pizza pan or pizza stone with cornmeal. Place the dough over the cornmeal.

For the Sauce:

1. In a medium bowl, whisk together the mayo, white vinegar, black pepper, mustard, salt, sugar, garlic cloves, paprika, and cumin. Spread the sauce in an even layer over the dough.

For the Topping:

1. Heat the oil in a large frying pan.
2. Sprinkle the cubed chicken with salt and pepper, and then cook it about 3 minutes, stirring occasionally.
3. Add the green pepper, red pepper, and onion. Continue to cook and stir about 5 minutes. Drain the liquid from the mixture in a colander.
4. Spread the chicken and veggie mixture on the pizza over the white sauce.
5. Sprinkle the shredded cheese over the top.
6. Bake the pizza for about 15 minutes until the cheese is melted and the pizza is cooked through.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  JAMIE OLIVER Pizza Stone and Serving Rack - Round Earthenware Clay - 14 inch
• 
  Remeel Silicone Rolling Pin Non-Stick Surface Wooden Handle (15 inch, Orange)

Nutrition Information:

Yield:

2
Amount Per Serving: Calories: 1373 Saturated Fat: 27g Cholesterol: 184mg Sodium: 1828mg Carbohydrates: 94g Fiber: 6g Sugar: 16g Protein: 65g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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