We first tasted Chicken Fajita Pizza at Uno’s Restaurant. After that first time we ordered it every time we went there. But then for unknown reasons the Uno’s nearest to where we live closed, so I was forced to make it at home if we were ever going to enjoy it again. And that is the story of how this recipe came to be. It may not be an exact copy of the original, but we like it a lot, and its one of several pizza flavors that I make on a regular basis.
When I first attempted to make it I was experimenting with the seasonings, trying to recapture that fajita flavor. Then I discovered that Lowry’s makes a Fajita Seasoning Mix, so now I cheat and use that, and we are happier with how it tastes.
CHICKEN FAJITA PIZZA
Yield: Makes 1 10-inch pizza, serves 2
- 1 1-pound package pizza dough, thawed if frozen
- 1 pound skinless, boneless, chicken breasts, or chicken tenderloins
- 1 Tbsp. vegetable oil
- 1/2 cup water
- 1 pkg. Fajita Seasoning mix
- 1 medium pepper, any color, cut into strips
- 1 medium onion, cut into wedges
- 2 cups shredded Mexican Blend cheese
1. On a 10-inch pizza baking pan, or baking stone, roll or stretch the dough to fit the pan/stone. If the dough resists stretching, let it rest for 5 minutes and continue, repeating if necessary. Preheat oven to 425*F.
2. Spread 1 cup of the shredded cheese over the dough.
3. In a large skillet, over medium-high heat, add the vegetable oil and get it hot, then add the chicken and sauté quickly, just to brown lightly. Don’t crowd the pan, do it in two batches if necessary. Remove chicken to a platter and set aside.
4. In the same skillet, add a drizzle more oil if needed. Add the peppers and onion, and sauté them lightly.
They should not be thoroughly cooked. Add the chicken back into the pan.
5. Sprinkle Fajita Seasoning over all, then add the water. Cook uncovered over medium heat for about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from heat.
6. Spoon chicken mixture over the dough and cheese. Sprinkle remaining cheese over the top.
7. Bake at 425*F. for 15 minutes, checking that it is not getting over browned. Crust edges should be lightly brown, and topping melty and gooey.
Note: for a crispier crust, dust the pizza pan or baking stone with cornmeal before laying out the dough.
SOURCE: a Carolyn Original