All the flavors of a chicken fajita in pizza form. Seasoned shredded chicken, peppers, onions, and cheese create a simple, flavorful pizza.
This fun twist on pizza can is made with leftover rotisserie chicken, fajita seasoning, enchilada sauce, and cheese for a delicious, spicy Chicken Pizza.
One of my favorite things to do for easy dinners is to transform leftovers into something new and delicious. Because using up leftovers in new ways saves money, time, and just tastes good!
When I have leftover taco meat, I make Taco Pizza. When I have leftover pulled pork, I make Pulled Pork Pizza, and when I have leftover mashed potatoes to make Pierogi Lasagna.
When I have leftover Chicken Fajitas making chicken fajita pizza is a great idea. But there is NO need to wait until you make fajitas to make this pizza. You just need a few other staples and this pizza comes together easily.
Key Ingredients
- Leftover Chicken: Use leftover Instant Pot Rotisserie Chicken, Oven Baked Rotisserie Chicken, or Instant Pot Shredded Chicken for the chicken on this pizza.
- Enchilada Sauce: Instead of using salsa or tomato sauce, I love the smooth and flavor of enchilada sauce. Jarred or homemade enchilada sauce can be used.
- Peppers and Onions: Use defrosted pepper and onion blend for a super quick topping on this pizza, or lightly saute fresh peppers and onions if desired.
- Fajita Seasoning: Even though the enchilada sauce is extremely flavorful, adding a bit of Fajita seasoning really adds to the overall flavor of this pizza.
- Cheese: Use cheddar, Mexican, Mozzarella, or Colby for this pizza. Really any cheese you like.
- Pizza Dough: I use my whole wheat homemade pizza crust recipe, but you can use any store-bought pizza dough you like.
How to Prepare Chicken Fajita Pizza
- Roll out pizza dough onto lightly greased 12-inch pizza pan.
- Top dough with just enough enchilada sauce to cover.
- Toss shredded chicken, peppers, and onions together with a bit more enchilada sauce and fajita seasoning.
- Spread mixture evenly over pizza dough and top generously with cheese.
- Bake until crust is browned and cheese is melted.
- Serve with sour cream and wedges of lime if desired.
More Creative Pizza Recipes
- Buffalo Chicken Pizza
- Taco Pizza
- Easy Pull Apart Pizza Bread
- Pizza Grilled Cheese
- Pizza Lasagna Roll-Ups
Chicken Fajita Pizza
Seasoned shredded chicken, peppers, onions, and cheese create a simple pizza that filled with the flavors of chicken fajitas.
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Servings: 6
Calories: 396kcal
Ingredients
Homemade Pizza Dough (one pound)
- 1 cup warm water 105-110 degrees
- 2 teaspoons yeast
- ½ tablespoon olive oil
- ½ tablespoon honey
- ½ teaspoon salt
- ¾ cup flour skinless chicken breasts
For the Pizza
- 1 pound pizza dough homemade or store-bought
- â…” cup enchilada sauce
- 2 cups shredded, cooked chicken
- 1 cup frozen pepper and onion blend defrosted
- 2 teaspoons fajita seasoning
- 8 ounces shredded Colby Jack cheese
- sour cream, lime wedges for serving optional
Instructions
For the Pizza Dough
- Combine the water, honey, and yeast and let sit for about 5-10 minutes in a large mixing bowl (or bowl of your stand mixer with a dough hook attached.)
- Once the yeast mixture is bubbly, mix in the oil. Add the flour and salt slowly and mix in as you go, with the dough hook or a large spatula, until well combined. Once the pizza dough comes together, knead for 8-9 minutes by hand on a lightly floured surface or with the dough hook of a stand mixer on low-medium speed for 5-7 minutes.
- Place dough in oiled bowl and cover and leave in a warm spot for 30-45 minutes, to rise until doubled in size.
- Punch dough down and let rest another 10-15 minutes. Then proceed to roll out pizza dough to prepare pizza.
To Make the Chicken Fajita Pizza
- Preheat oven to 450 degrees.
- Roll out dough to ½ inch thick. Top with ½ cup of the enchilada sauce.
- In a large bowl, combine shredded chicken and pepper onion mix with fajita seasoning, remaining endhildada sauce. Spread mixture evenly over pizza dough and top with shredded 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 squeeze of fresh lime juice on each slice.
Notes
- Instead of frozen peppers and onions, feel free to lightly saute 1 bell pepper and 1 small onion in 1 teaspoon olive oil over medium heat until softened.
Nutrition
Calories: 396kcal | Carbohydrates: 48g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 1314mg | Potassium: 520mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4750IU | Vitamin C: 9.2mg | Calcium: 191mg | Iron: 4mg
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Pip
This turned out SOOO good. Though I have to admit, I didn't follow your recipe very closely. See, I had leftover shredded, cooked chicken, so that changes everything. I dumped taco seasoning on it, made your dough (1 cup white, 3/4 cup wheat), made a sauce that was a drained can of diced tomatoes with chiles + some adobo sauce + leftover tomato soup (!). I fried up peppers and onions, then assembled the pizza. After baking, I added green onions, cilantro, and lime. YUM!!!
Kristen Chidsey
I am so glad you enjoyed Pip--and that you made this recipe your own 🙂
Taylor Kiser
I need to have pizza night so I can make this! It looks so delicious!
Kristen Chidsey
Yes you have to have pizza night! It is a must!