The Pioneer Woman Tasty Kitchen
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Chicken Fajita Pizza

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Level: Easy

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Description

Gotta love the heaping layers of Mexican seasonings on grilled chicken and veggies, covered in melted cheese and baked on a pizza crust!

Ingredients

  • FOR THE MARINATED CHICKEN:
  • 1 pound Trimmed Chicken Breast
  • ¼ cups Fresh Lime Juice
  • 3 Tablespoons Olive Oil
  • 1 clove (Large) Garlic, Minced
  • 1 teaspoon Chili Powder
  • ¼ teaspoons Powdered Cumin
  • ¼ teaspoons Chipotle Powder
  • ¾ teaspoons Salt
  • ½ Tablespoons Sweet Paprika
  • 1 pinch Dry Oregano
  • Fresh Pepper To Taste
  • FOR THE PIZZA:
  • ½  Red Bell Pepper, Cut Into 1/2-inch Slices
  • ½  Green Bell Pepper, Cut Into 1/2-inch Slices
  • ½  Orange Bell Pepper, Cut Into 1/2-inch Slices
  • ½  Red Onion, Cut Into 1/2-inch Slices
  • 1  Large Jalapeño, Sliced,seeded And De-veined For Less Heat (optional)
  • 2-½ Tablespoons Canola Or Vegetable Oil, Divided, Plus More To Brush On The Grill Pan
  • 1 pound Pizza Crust, From Scratch Or Store Bought
  • 2 cloves (medium) Garlic, Minced
  • 2 pinches Dry Oregano, Divided
  • 1 cup Shredded Mozzarella Cheese
  • 2 cups Shredded Mexican Cheese Blend
  • Salt And Freshly Ground Black Pepper
  • Fresh Cilantro And Thinly Sliced Green Onions, For Garnish (optional)

Preparation

Prior to preparing the marinade, lightly tenderize the chicken with a meat tenderizing hammer, then slice into ½-inch strips.

Combine marinade ingredients (remaining ingredients) in a gallon resealable bag. Add sliced chicken, seal, and mix to evenly coat all the pieces. Refrigerate for a minimum of 30 minutes.

Preheat oven to 450°F. If using a pizza stone, place it in the oven now.

Drain marinated chicken while preheating a stove top grill pan to medium high.

Toss sliced peppers, onions, and jalapeño in 1/2 tablespoon oil. Add a pinch of salt and some pepper.

Lightly brush the grill pan with some canola or vegetable oil, then spread the chicken in a single layer. Grill just until most of the pink color is gone. Transfer to a shallow dish to cool slightly.

Grill veggies in the same pan until lightly caramelized and slightly softened. Transfer to a shallow dish to cool slightly.

Roll out the pizza crust to the size of your pizza pan. If using a pizza stone, assemble the pizza on a section of parchment paper, otherwise assemble directly on your pizza pan.

Spread remaining olive oil and garlic on the rolled crust. Sprinkle with a pinch of oregano.

Spread the grilled chicken on the crust, then ⅔ of the grilled veggies. Top with ⅔ of the two cheeses. Then add the remain ⅓ of veggies and cheeses. Sprinkle with another small pinch of oregano.

Bake for 18–20 minutes or until crust is a golden brown. Remove from oven and garnish with fresh green onion slices and fresh parsley, if desired. After about 5 minutes, slice and serve.

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