Chicken Fajita Pizza: All the flavors of a chicken fajita in pizza form. This fun twist on pizza, uses a slow-cooker chicken fajita mixture that makes assembling this pizza a breeze. Serve with a dollop of sour cream and a squeeze of lime juice for an authentic fajita flavor.
I stayed with my parents for several weeks this summer in between moves. I quickly became in charge of cooking. Yes, that happens when you write a food blog 🙂 My parents both work full time, so naturally it made sense for me to step up to the stove (cute pun, huh?!)
One of the meals I had planned while I was staying with them was for slow-cooker chicken fajitas. My kids and I were having a picnic and hiking at a local park for most the day, so I knew I needed a meal that was waiting for us and would feed a hungry crowd. It was a simple meal that I made often and was always a hit. Just a bag of frozen pepper and onion strips, can a diced tomatoes, chicken breasts, and seasonings. And just like at home, the meal was a success with my parents.
But I made a ton. And we ran out of tortilla shells, so leftover night was not an option. But you know how I love to morph my leftovers into something new and inventive. Because it saves money, time, and just tastes good! So I decided to take the leftover fajita mixture and make pizza from it. Talk about a winner! My family polished off the pizza and insisted I made this again and again. I thought my Dad may lick his plate–which, if you knew my Dad you would laugh at this very thought. That just doesn’t happen!! He rolls his eyes constantly at me at how I must get every last crumb off my plate.
I decided the pizza had to be introduced to my husband (who was still in Atlanta) ASAP. The first Friday night with a functioning kitchen in our new house, we continued our Friday Night Pizza Night tradition and I made this pizza once again. Let’s just say there was not a crumb left!
- Pizza Crust:
- 1 cup warm water
- 2 teaspoons yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2-3 cups whole white wheat flour
- For the Chicken Mixture: (this will provide enough for 2 fully loaded pizzas or leftovers for fajitas one night)
- 1 pound boneless, skinless chicken breasts
- 1 16 ounce bag frozen pepper and onion strips (sometimes called fajita blend)
- 1 can diced Mexican style tomatoes with green chilies
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon paprika
- 1-2 tablespoons canned chipolte in adobe sauce
- To top the Pizza:
- 8 ounces shredded Colby Jack cheese
- To serve:
- Sour cream
- Lime wedges
- Place all ingredients for chicken mixture in slow cooker and set to low for 8 hours or high for 4 hours. Turn it on and forget about it.
- About an hour or so before wanting to eat, make the pizza dough. Combine the yeast, water and let dissolve for 5 minutes in stand mixer. Add in oil and honey. With your dough hook (or wooden spoon by hand), add in 2 cups flour and salt. Mix until dough forms a nice round ball that is not terribly sticky to the touch. Add up to one more cup flour if needed. Set aside to rest for 10 minutes.
- Preheat oven to 450 degrees.
- Scoop out chicken from slow cooker and shred. Add the tomatoes, peppers and onions from slow cooker, leaving most of the juices in slow cooker. Stir together well, adding a bit of cooking liquid if mixture seems dry (you don’t want it watery or you will end up with a soggy pizza.)
- Roll out dough to ½ inch thick. Top with chicken and pepper mixtures and then smoother in cheese.
- Bake for 10 minutes, rotate pan and bake another 5-10 minutes depending on how crispy you like your pizza.
- Serve with sour cream and lime wedges for a a squeeze of fresh lime juice on each slice.
Lesson of the story: Always make extra and then create something new (like a pizza). Or just make this pizza. Your call 🙂 But I bet I know what your family would choose!
Looking for other great pizza recipes? Check these out:
For this recipe I recommend: