Baked Chicken Fajita Naan Pizza Recipes

CHICKEN FAJITA NAAN PIZZA

Steps:

• Heat a tablespoon of oil in a large frying pan over medium heat and cut the bell peppers and onion into thin julienne strips. Slice the chicken breast, and saute it in the pan until golden brown.
• Add the Fajita seasoning to the chicken, followed by the veggies and a splash of water. Cover the pan with a large lid, and cook for 3-4 minutes or until the peppers have started to soften.
• Season the topping with freshly squeezed lime juice. Set the topping aside, or cool for later use.
• Pre-heat your oven to 375F as you assemble the naan pizzas.
• Lay the naan bread out on sheet pans lined with parchment paper or a nonstick silicone liner. Top the naan bread with the tomato sauce or salsa, spreading it out to within a half-inch of the edge. Sprinkle
• Add the cooked chicken fajita topping to the naan pizza, making sure to spread it out evenly. The topping can be added directly after cooking or cold if it has been cooked ahead of time.
• Shred the cheese on a box grater, and spread it out over the top of the naan pizzas. Bake the Naan Pizzas for about 15 minutes, or until the cheese is fully melted. Remove the naan pizza from the oven, cut and enjoy!

CHICKEN FAJITA PIZZA SAUCE AND TOPPINGS

Steps:

• Chicken:
• Preheat the oven to 350 degrees F.
• Put the chicken breast on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Put in the oven and roast until cooked through, about 35 minutes. Remove the chicken from the oven to a cutting board and let cool. Once cool enough to handle, shred the chicken meat with a fork and set aside. Cook's Note: Can be done the day before.
• Turn the oven temperature up to 400 degrees F.
• Put a pizza stone in the oven to preheat for 1 hour, for best results. Remove the pizza dough from refrigerator and let come to room temperature, so it will be easier to work with.
• Heat a medium saucepan over medium-high heat and coat the bottom with the olive oil. Once hot, add the garlic and saute until fragrant. Add the tomato paste and stir to toast. This will add depth of flavor. Stir in the tomato puree, chili powder, paprika, cumin, and oregano and bring up to a simmer. Cook for 10 minutes, stirring occasionally, for the flavors to marry together. Season, to taste, with salt and pepper.
• Thinly coat a large saute pan with olive oil and heat over a medium-high heat. When the oil is hot, add the peppers, onion and garlic. Saute until the onions are translucent, about 4 to 5 minutes, stirring occasionally. Season with salt and pepper, to taste. Remove and set aside.
• To assemble:
• Flour the counter top and roll out the pizza dough to a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle on the tomato sauce to lightly cover the bottom of the pizza. Sprinkle with the chicken, vegetables, and the cheeses.
• Bake the pizza until crisp and golden, about 20 minutes. Remove from the oven, then slice and serve.

CHICKEN FAJITA PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Roll or pull pizza dough to desired shape and spread on a large baking sheet or pizza stone. Prick with a fork.
• Bake in the preheated oven until firm, about 8 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add chicken; cook and stir for 5 minutes. Stir in garlic, chili powder, and salt until incorporated. Add onion and bell peppers; cook until onions are translucent and peppers are tender, about 5 minutes. Remove from the heat.
• Use a slotted spoon to remove chicken and vegetable mixture from the skillet and spread over the pre-baked crust. Spoon salsa over top and sprinkle with Monterey Jack cheese.
• Return to the oven and bake until crust is golden brown and cheese is bubbling, 15 to 18 minutes.