Fajita Pizza is the best of Italy & the best of Mexico all in one dinner.
Fajita Pizza
- 1 recipe pizza dough
- 1 1/2 cups Mexican crema
- 2 cups jack & white cheddar cheese, grated
- 1 recipe Fajita chicken (below)
- 1 recipe Pico de Gallo Salsa
- 1 can black olives, sliced (optional)
- 1 bunch fresh cilantro, chopped
Make & bake the pizza dough, cook the fajita chicken, make the Pico de Gallo salsa, and then assemble the pizza.
Add a dash of salt & pepper to the Mexican crema & spread over the crust as you would pizza sauce.
Top with cheese then chicken & veggies.
Use a slotted spoon (so that not too much of the liquid lands on the pizza) to drizzle Pico de Gallo over chicken.
Finally, add olives and cilantro.
Preheat oven to 450°F on baking day.
Fajita Chicken
- 1/4 cup olive oil
- 1 medium yellow onion, large diced
- 1 bell pepper, large diced
- 6 chicken breasts (or 10 chicken thighs)
- Sea salt
- Coarse ground pepper
- 1 recipe Southwest Rub
Place olive oil in a large frying pan and heat over medium-high heat. Place onions in the pan and stir occasionally. Cook until the onions are caramelized. Place onions on a plate and set aside. Place peppers in the pan and cook until edges are caramelized. When peppers are done cooking, place them on the same plate as the onions.
Add a little more olive oil to the frying pan if needed. Sprinkle chicken with salt and pepper then coat in fajita mix. Sprinkle chicken with lime juice and cook the chicken in the frying pan. Any extra fajita mix can be saved as long as it hasn’t come into contact with the chicken. When chicken is done, remove from pan and place on a tray. Allow to sit for about 15 minutes and then slice or shred. Toss peppers & onions into the chicken.