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.
A few summers ago, I stayed with my parents for several weeks 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 my slow-cooker steak fajitas.
And just like my family, my parents LOVED the fajitas.
They loved them so much they begged me to make them the next week, and suggested that this time we try chicken.
So I did and they were delicious, but I made a ton. And we ran out of tortilla shells, so leftover night was not an option.
Because uses up leftovers in new ways saves money, time, and just tastes good!
So I decided to take the leftover fajita mixture and make pizza from it.
Chicken Fajita Pizza
Talk about a winner!
My family polished off this Chicken 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 Chicken Fajita Pizza had to be introduced to my husband ASAP–and he did NOT complain when I served up this easy Fajita Pizza.
A few notes on this easy Fajita Pizza
- The recipe for the chicken fajitas will make enough for 2 large pizzas or one pizza and 4-6 chicken fajitas.
- If you would rather have a Steak Fajita Pizza, use my recipe for Slow Cooker Steak Fajitas.
- Be sure to use a slotted spoon to scoop up the chicken and peppers so you don’t have too much liquid on top of your pizza dough–if so, your dough will have a hard time baking up correctly and may be soggy.
- I use my whole wheat homemade pizza crust recipe, but you can use any store bought pizza dough you like.
- If you happen to have leftover shredded chicken you need to use, you can mix 2 cups shredded chicken with sauteed onions and peppers and taco seasoning and use that mixture to top your pizza with.
- And just like all chicken fajitas, topping this pizza with sour cream and a squeeze of lime juice is a great idea!
Chicken Fajita Pizza
- 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
- For the Fajita Pizza:
- 1 pound pizza dough
- 8 ounces shredded Colby Jack cheese
- To serve:
- Sour cream
- Lime wedges
For the Chicken Fajita Mixture
- 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.
To Make the Chicken Fajita Pizza
- 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 1/2 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.
If you liked this Chicken Fajita Pizza, check out these other creative spins on pizza:
Featured on Meal Plan Monday.