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Serve with additional salsa and sour cream if desired.
1 medium green bell pepper
1 medium red bell pepper
1 medium onion
2 boneless, skinless chicken breast halves
2 packages (10 ounces each) refrigerated pizza crust
1 teaspoon vegetable oil, divided
1 to 2 teaspoons fajita seasoning
1 clove garlic, pressed
1/4 cup thick and chunky salsa
2 cups shredded Colby and Monterey Jack cheese blend, divided
2 tablespoons snipped, fresh cilantro
Additional thick and chunky salsa and sour cream (optional)
Preheat oven to 425 degrees. Cut bell peppers into 1/2-inch thick strips. Cut onion into 1/2-inch thick wedges. Cut chicken crosswise into think strips. Lightly sprinkle large pizza pan or stone with flour. Unroll both packages of pizza dough and arrange side by side on pan or stone, shaping a circle. Press seams to seal. Heat skillet over high heat. Add 1/2 teaspoon of oil and chicken; stir-fry 2-3 minutes or until chicken is no longer pink. Remove from skillet. Add remaining oil, bell peppers, onions and seasoning mix to skillet. Press garlic over vegetables. Stir fry 1-2 minutes until vegetables are crisp tender. Remove skillet from heat, stir in chicken and add salsa. Sprinkle half of the cheese evenly over crust. Arrange chicken mixture over cheese. Sprinkle remaining cheese over chicken mixture. Bake 18-22 minutes or until crust is golden brown. Remove from oven. Sprinkle cilantro over pizza. Let stand 10 minutes. Cut into wedges.