Pizzas have been around for a long time and are a hit with most children and adults.
They’re so versatile, you can make them to suit your own tastes, whether you prefer a cheese pizza, pepperoni, meat lovers or taco pizza. This recipe for a Chicken Fajita Pizza is yet another choice.
To accompany this pizza, a Mandarin Salad is great!
CHICKEN FAJITA PIZZA
1 (10-ounce) can refrigerated pizza crust (or one of your own homemade)
1 tablespoon olive oil or vegetable oil
4 boneless, skinless chicken breast halves, cut into thin strips
1 to 2 teaspoons chili powder
1 teaspoon salt garlic salt
1/2-1 cup thinly sliced onions (your preference)
1 cup green or red bell pepper strips, cut into 1/4-inch strips
1 cup of your favorite salsa
8 ounces (2 cups) shredded Monterey Jack cheese
Heat oven to 425 degrees. Grease a 12-inch pizza pan. Unroll refrigerated dough or place your own dough in greased pan. Starting at center, press out with hands to cover pan. Bake at 425 degrees for 7 to 9 minutes or until very light golden brown.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken and sprinkle with chili powder and garlic salt. Cook and stir 3 to 5 minutes or until lightly browned. Add onions and bell pepper strips, cook and stir an additional 2-3 minutes or until chicken is no longer pink and vegetables are crisp-tender.
Remove crust from oven. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken; sprinkle with cheese. Return to oven and bake an additional 14 to 18 minutes or until crust is golden brown.
Makes 8 servings.
MANDARIN SALAD
Crunchy ramen noodle topping:
1 package Ramen noodles (discard broth packet or save for other use)
3.5 ounces sliced or slivered almonds
1 minced garlic clove
1 tablespoon olive oil
Salad:
4 cups spring mix greens or iceberg lettuce, chopped
1/4 cup thinly sliced red onions
1 small can Mandarin oranges, drained
1/2 cup sliced cucumber (optional)
Poppyseed salad dressing (amount to taste)
To make crunchy ramen topping, break up one package of ramen noodles into small pieces. Saute noodles, almonds and garlic in a pan over medium heat with 1 tablespoon olive oil.
Once the noodles and almonds have turned golden brown, remove from heat and let cool.
To make salad, put spring mix greens or iceberg lettuce in a large bowl.
Top with thinly sliced red onions, Mandarin oranges and cucumber (if used).
Drizzle on poppyseed dressing and toss until everything is incorporated.
Finish with crunchy ramen noodle topping and enjoy!
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
