Chicken Fajita Pizza

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Last weekend I took a break from our regular pepperoni or sausage pizza and created a Chicken Fajita Pizza. I think it was my favorite pizza ever.

I can't say exactly what made it my favorite. I guess I like a good fajita and I think putting the chicken, cheese and all the toppings on a pizza crust made it pretty darn unbeatable. It was easy enough to prepare (don't let all that text down below fool you) -- I marinated the chicken during the day, my husband grilled it while I prepped the crusts and the toppings, and then I sliced the chicken and put it on the crust. In the oven for 10 minutes or so and then we each topped our own piece(s) with the toppings of our choice.

It was fresh tasting with salsa and guacamole and sour cream, but the kids who like "less freshness" (i.e. vegetables) could eat it without any toppings at all. It was a perfect meal for grown ups and kids.

Chicken Fajita Pizza
2 large pizzas

pizza dough recipe (recipe below -- times two for two medium-crust pizzas like I make)
2 to 3 boneless, skinless chicken breasts (depending on how large they are)
fajita marinade recipe (below)
2 cups cheddar-jack cheese, shredded
2 cups cheddar cheese, shredded
half onion, sliced
one green pepper, sliced
1 T. olive oil
salsa (see below)
guacamole (see below)
sour cream

Slice chicken breasts horizontally, creating two thin chicken breast pieces out of each breast.
Place in a dish and cover with marinade.
Cover with plastic wrap and refrigerate for 4 to 6 hours.
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Make pizza dough and let rise for 30 to 60 minutes.
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Grill chicken until cooked through.
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When dough has doubled in size,
punch down and let rest for five minutes.
Grease two pizza pans.
Spread dough over pans.

In the meantime, slice cooked chicken into thin strips, across the grain.



Heat oven to 475 degrees F.
Heat oil in a small skillet over med-high heat.
Add onions and peppers and cook, stirring occasionally,
until onions and peppers are browned and softened.

Sprinkle cheddar-jack over each pizza crust.
Arrange chicken strips over cheese.
Sprinkle chicken with cheddar cheese.


Bake pizza for 10 minutes, or until golden brown,
switching the pizzas, top to bottom, so both brown evenly.
Slice pizzas and serve with toppings.


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Pizza Dough

1 cup warm water
1 T. olive oil
1 T. sugar
1 1/4-ounce packet yeast (or 2 t.)
2 1⁄2 cups flour
1 t. salt

Place water in a bowl and add sugar.
Sprinkle yeast over the surface and allow to sit for 10 minutes (until it foams).
Add the oil, 2 cups of flour and salt, and mix until smooth.
Knead with dough hook for 3-5 minutes (or 7 minutes by hand)
adding flour as necessary to keep dough from sticking.
Place in greased bowl and cover with plastic wrap.
Let rise for 30 minutes to an hour, until doubled.

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Chicken Fajitas Marinade

1/3 cup olive oil
1/4 cup lime juice
2 cloves garlic, minced
2 t. cumin
2 T. cilantro
1/2 t. salt
1/2 t. pepper

Mix marinade ingredients.
Place chicken and marinade in a dish or bag.
Refrigerate for 4 to 6 hours.


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Fresh Salsa

4 medium ripe tomatoes, cored, seeded and finely diced
1/4 c. red onion, finely diced
2 jalapeño chilies, stemmed, seeded and diced finely
2 cloves garlic, minced
1/4 c. cilantro, leaves only, chopped
2 T. lime juice
salt, to taste

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Guacamole

2 ripe avocados
3 heaping tablespoons salsa (see above)
2 cloves garlic, minced
1/2 lime
salt

Peel ripe avocados and break into chunks, removing pits;
place in a medium bowl.
Spoon salsa on top,add garlic and squeeze lime over the top.
Mash with a potato masher, or the back of a fork, until guacamole is creamy,
but not pureed (there should still be small chunks).
Salt and stir, then taste and adjust seasoning if necessary.




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