45 minutes
Serves 4-5
Ingredients:
1 fresh pizza dough
2 cups Monterey Jack cheese
Chicken Fajitas
2 Tbsp. olive oil
1 cup diced onion
1 cup chopped red pepper
1 cup chopped yellow pepper
1/2 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 tsp. garlic salt
1 tsp. pepper
1 tsp. cumin
Salsa Roja
4 Roma tomatoes
1 large onion, roughly chopped
1 jalapeno, stem removed
2 Tbsp. fresh cilantro
2 Tbsp. lime juice
2 tsp. salt
1 bag tortilla chips
Make Dinner:
In a large skillet, heat olive oil over high heat. Add diced onion and chopped peppers. Sauté for 3-4 minutes until veggies begin to soften, stirring quickly and often. Add chicken pieces, garlic salt, pepper and cumin. Sauté until chicken is cooked through, 6-8 minutes.
While chicken is cooking, bring 4 cups of water to a boil in a medium saucepan. Add tomatoes, onion pieces and jalapeno to boiling water. Boil for 5 minutes. Drain water and place softened tomatoes, onion and jalapeno in the blender. Add cilantro, lime juice and salt. Pulse for 10-15 seconds until salsa is blended.
Preheat oven to 375 degrees. Roll pizza dough evenly onto a 12 inch pizza stone sprayed with cooking spray. Spread 1 cup of Salsa Roja evenly over dough. Top with chicken and veggie mixture. Top generously with cheese. Bake at 375 degrees for 25 minutes. Allow pizza to rest for 5 minutes before slicing. Serve Chicken Fajita Pizza with chips and Salsa Roja.