Chicken Fajita Pizza

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.