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Chicken Fajita Pizza




Source of Recipe


bettycrocker


List of Ingredients




1/2 cup water
1 tablespoon vegetable oil
3/4 cup Gold Medal® whole wheat flour
3/4 cup Gold Medal® all-purpose flour or Better for Bread™ bread flour
1/2 teaspoon salt
1/4 teaspoon sugar
1 1/4 teaspoons bread machine or quick active dry yeast
Chicken Fajita Topping (See Below)
2 teaspoons chopped fresh cilantro or 1 1/2 teaspoons dried cilantro, if desired
1 1/2 cups shredded reduced-fat or regular Monterey Jack cheese (6 ounces)


Recipe



1. Measure carefully, placing all ingredients except Chicken Fajita Topping, cilantro and cheese in bread machine pan in the order recommended by the manufacturer.

2. Select Dough/Manual cycle. Do not use delay cycles.

3. Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes. Make Chicken Fajita Topping.

4. Move oven rack to lowest position. Heat oven to 450°F. Grease large cookie sheet or 12-inch pizza pan.

5. Pat dough into 12-inch circle on cookie sheet; pinch edge, forming 1/2-inch rim. Spread Chicken Fajita Topping over dough. Sprinkle with cilantro and cheese. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.


Chicken Fajita Topping

1 teaspoon vegetable oil
1/2 pound boneless skinless chicken breast, cut into 1/8 to 1/4-inch strips
1 medium bell pepper, cut into 1/4-inch strips
1 small onion, sliced
1 cup salsa

1. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 3 minutes, stirring occasionally. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender; remove from heat. Stir in salsa.