Title: Fajita Pizza
Categories: Poultry Entree Cheese
Yield: 1 Servings
| FAJITA PIZZA |
| 1/2 | lb | Boneless, skinless chicken breasts |
| 2 | tb | Vegetable oil |
| 1/2 | md | Green bell pepper, cut into thin rings |
| 1 | sm | Onion, sliced |
| 1/2 | c | Salsa or picante sauce |
| 1 1/2 | c | Shredded mozzarella cheese (6 ounces) |
| | | Pizza crust (see below) |
| PIZZA CRUST |
| 1 1/2 | c | Biscuit baking mix |
| 1/3 | c | Hot water |
Move oven rack to lowest position. Heat oven to 475 degrees. Cut chicken
into strips, 1/8-to 1/4-inch thick. Heat 10-inch skillet until 1 or 2
drops of water bubble and skitter when sprinkled in skillet. Add oil and
rotate to coat inside of skillet. Add chicken; cook and stir 3 minutes.
Add pepper and onion; cook and stir 3 to 4 minutes until vegetables are
crisp tender. Remove from heat; stir in salsa and set aside. Prepare Pizza
Crust. Sprinkle 3/4 cup of the cheese over the crust. Top with chicken
mixture; Sprinkle with remaining cheese. Bake at 475 degrees for 12 to 15
minutes or until crust is brown and cheese is melted and bubbly. PIZZA
CRUST Grease a cookie sheet or 12-inch pizza pan. Mix biscuit baking mix
and hot water; beat vigorously 20 strokes. Turn dough onto surface well
dusted with baking mix or flour. Knead about 60 times or until smooth and
no longer sticky. With hands dusted with baking mix or flour, press dough
into 13-inch circle on cookie sheet or press in pizza pan; pinch edge,
forming 1/2-inch rim. Preparation time: 20 minutes Baking time: 12 to 15
minutes