Bread Machine Chicken Fajita Pizza Recipes

BREAD MACHINE CHICKEN FAJITA PIZZA

Steps:

• Measure carefully, placing all crust ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles.
• Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes.
• Move oven rack to lowest position. Heat oven to 450°F. Grease large cookie sheet or 12-inch pizza pan. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 minutes, stirring occasionally. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender; remove from heat. Stir in salsa.
• Pat dough into 12-inch round on cookie sheet; pinch edge, forming 1/2-inch rim. Spread chicken mixture over dough. Sprinkle with cilantro and cheese. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.

BAKED CHICKEN FAJITA NAAN PIZZA

Steps:

• Preheat the oven to 425 degrees F. Meanwhile, heat the oil until hot in a grill pan or skillet over medium-high heat, then add the chicken. Cook thoroughly, about 5 minutes on each side, then remove from the pan.
• Add more oil to the pan as necessary, and add the mushrooms, peppers, onions, fajita seasoning and 1/2 teaspoon each salt and pepper and cook until the vegetables are slightly tender, tossing with tongs periodically, about 5 minutes. Remove from the pan.
• Place the naan on a baking sheet, pizza pan or baking stone. Top each piece with a layer of tomato sauce, followed by the chicken, vegetables and then the cheese. Bake until the cheese has melted, 10 to 15 minutes. Top the pizzas with the avocado, cilantro and freshly squeezed lime juice, if using, then divide each pizza in half and serve.

WORLD'S EASIEST BREAD MACHINE PIZZA DOUGH

Steps:

• Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.

QUICK CHICKEN FAJITA PIZZA

Steps:

• In a large skillet, cook the green pepper, chili powder and salt in oil over medium heat for 3-4 minutes or until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add chicken; heat through. , Spoon onto pizza crust; top with salsa and cheese. Place on a baking sheet. Bake at 425° for 10-15 minutes or until cheese is melted.

GRILLED CHICKEN FAJITA PIZZA

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12-inch pizza crust. Cover with plastic wrap and let rest.
• Brush chicken, peppers and onions with oil and sprinkle with salt and pepper. Grill for about 8 minutes or until chicken is cooked. Cut peppers into strips and set aside with chicken and onions.
• Remove wrap from dough and brush one side with oil. Carefully place oil side down on grill. Brush top of dough with oil. Grill 3-4 minutes on each side. Remove crust from grill and spread with salsa. Sprinkle half the cheese over the salsa. Top with chicken, peppers and onions and sprinkle with remaining cheese.
• Place back on grill and cover to melt the cheese, about 3-5 minutes. Remove from grill and sprinkle with cilantro.

CHICKEN FAJITA PIZZA

Steps:

• In a large bowl, dissolve yeast in water. Add flour, 2 tablespoons oil, 1 teaspoon salt and sugar. Beat vigorously by hand 20 strokes. Cover and let rest about 15 minutes. , Divide dough in half; press each portion into a greased 12-in. pizza pan. Prick dough several times with a fork. Bake at 425° for 6-8 minutes. , In a large skillet, saute chicken in remaining oil until no longer pink. Add the onions, peppers, chili powder, garlic powder and remaining salt; cook until vegetables are tender. , Spoon over crusts; top with salsa and cheese. Bake for 14-18 minutes or until crust is golden and cheese is melted.

CHICKEN FAJITA PIZZA

Steps:

• Heat oil in large skillet.
• Add chicken and cook, stirring frequently until lightly browned.
• Stir in seasonings.
• Add onions and bell peppers, cook an additional minute or so until vegetables are crisp-tender.
• Heat oven to 425°.
• Sprinkle pizza pan with semolina flour and press dough into pan.
• Pre-bake dough until it is a very light golden brown, about 6 minutes.
• Remove from oven and scatter chicken over crust, spoon salsa over chicken, spread vegetable mixture over that, and finally, top with cheese.
• Bake for another 15 minutes until crust is golden brown.

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.

CHICKEN FAJITA PIZZA

Steps:

• Measure carefully, placing all ingredients except Chicken Fajita Topping in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes. Prepare Chicken Fajita Topping.Move oven rack to lowest position. Heat oven to 450°. Grease large cookie sheet or 12-inch pizza pan. Pat dough into 13-inch circle on cookie sheet pinch edge, forming 1/2-inch rim. jSpread topping over dough. Sprinkle with cheese. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.For Chicken Fajita Topping:Cut Chicken into strips, 1/8 to 1/4 inch thick. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 3 minutes, stirring occasionally. Stire in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender remove from heat. Stir in salsa.1 wedge: 240 calories (100 calories from fat) 11g fat (5g saturated) 35mg cholesterol 380mg sodium 23g carbohydrate (2g dietary fiber) 14g protein.Do-ahead NoteAfter you have patted the dough into a circle on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.Fajitas (pronounced fah-hee-tuhs) are traditionally made from beef steak that has been marinated and grilled. The steak is then cut into strips, wrapped in a warm tortilla and served with a variety of garnishes such as grilled onions and bell peppers. There are many variations of this popular Mexican favorite, including this tasty pizza.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN FAJITA PIZZA

Steps:

• Measure carefully, placing all ingredients except Chicken Fajita Topping in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes. Prepare Chicken Fajita Topping.Move oven rack to lowest position. Heat oven to 450°. Grease large cookie sheet or 12-inch pizza pan. Pat dough into 13-inch circle on cookie sheet pinch edge, forming 1/2-inch rim. jSpread topping over dough. Sprinkle with cheese. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.For Chicken Fajita Topping:Cut Chicken into strips, 1/8 to 1/4 inch thick. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 3 minutes, stirring occasionally. Stire in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender remove from heat. Stir in salsa.1 wedge: 240 calories (100 calories from fat) 11g fat (5g saturated) 35mg cholesterol 380mg sodium 23g carbohydrate (2g dietary fiber) 14g protein.Do-ahead NoteAfter you have patted the dough into a circle on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.Fajitas (pronounced fah-hee-tuhs) are traditionally made from beef steak that has been marinated and grilled. The steak is then cut into strips, wrapped in a warm tortilla and served with a variety of garnishes such as grilled onions and bell peppers. There are many variations of this popular Mexican favorite, including this tasty pizza.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.