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Chicken Fajita PIzza

Chicken Fajita Pizza

Sconce&Scone
This pizza will take you back to Pizza Hut's glory days in Pakistan. The flavors on the chicken, the crunchy bell peppers down to the pillowy soft pizza dough all go together so well.
Course Appetizer, Main Course
Cuisine Pakistani, Tex-Mex
Servings 4

Ingredients
  

  • 1/2 recipe pizza dough link in procedure and can be found above
  • 2 tbsp pizza sauce
  • 2 tbsp taco sauce or salsa
  • 1 chicken breast fillet butterflied
  • 1 tsp taco seasoning
  • salt and black pepper to taste
  • 1 bell pepper diced
  • 1 tomato seeded and diced
  • 2-3 cups shredded cheese mozzarella and cheddar blend

Instructions
 

  • Start off by preheating your oven to 410-420 F.
  • In a small pan heat a little oil and add your chicken breast. Sprinkle eoevr the taco seasoning and somersaulted black pepper both sides and cook until the chickens cooked through. Cut into small chunks.
  • Grease a large baking pan or pizza baking sheet with some oil, then roll out the pizza dough and transfer it to the baking sheet. Combine the pizza sauce and taco sauce in a small bowl and spread over as much as you want over the dough, keeping a one inch border of plain dough.
  • Sprinkle over one cup of the cheese, 1/2 the chicken chunks, 1/2 the tomato and 1/2 the peppers. Then add over as much cheese as you want, then add the remaining toppings. Bake for 10-15 minutes, or until the crust and cheese starts turning golden brown. Baking time depends on your oven, so if you're not sure your pizza is done you can carefullylift the pizza to see if the dough is a light golden brown on the bottom. Cut and let it rest for 2-3 minutes before eating.

Notes

Substitutions. Make it more spicy by adding some thinly sliced fresh jalapeño peppers. 
If you don't have taco sauce you can use a salsa in stead. If it is too chunky just blend it until smooth. 
If you don't have cheddar just mozzarella is fine as well. 
A great alternative for cheddar is Monterey Jack cheese. 
Tips. Make the pizza dough a few hours in advance in the winter because it takes a little longer to rise.
When you are rolling out the dough and it seems tough and keeps springing back, cover it and let it rest for 5 minutes. That loosens the dough up so you can easily roll it out. If it is still too tough that means it needs to proof for a longer time. 
Make sure your dough isn't too thick. It rises while baking so roll it out accordingly. 
If you don't have a large baking sheet, make two medium sized pizzas.