Chicken Fajita Pizza

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.

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 serving rack.

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. 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 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 about 3 minutes, stirring occasionally.

Add the sliced bell peppers and onions. 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.

Slice, serve, and enjoy!

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Continue to Content

Yield: 6 slices

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:

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

For the Sauce:

• 1/2 cup sour cream
• 1/2 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
• 1/2 green pepper
• 1/2 red pepper (or any color)
• 1/2 onion
• 2 cups shredded Monterey Jack cheese

Instructions

1. 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:

1. 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.
2. Let the yeast mixture stand for 5 minutes until it becomes frothy.
3. 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.
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. Spray the pizza pan with non-stick spray, then dust with the cornmeal, if desired. Place the dough over the cornmeal.

For the Sauce:

1. 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.
2. Spread the sauce in an even layer over the dough.

For the Topping:

1. Slice ½ of a green bell pepper, ½ of a red bell pepper and ½ of an onion.
2. Cut 8 oz boneless chicken into bite-sized cubes.
3. Heat 1 Tbsp cooking oil in a large frying pan over medium heat.
4. Sprinkle the cubed chicken with salt and pepper, and then cook it about 3 minutes, stirring occasionally.
5. 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.
6. Spread the chicken and veggie mixture on the pizza over the sauce.
7. Sprinkle 2 cups shredded Monterey Jack cheese over the top.
8. Bake the pizza for about 12-15 minutes until the cheese is melted and the pizza is cooked through.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

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

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 531Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 78mgSodium: 1073mgCarbohydrates: 48gFiber: 4gSugar: 5gProtein: 27g

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

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