This recipe provides a quick way to put together a lunch or dinner with a twist. This is the perfect recipe for use when entertaining or when enjoying cooking outdoors. Among non-traditional pizza recipes, this is one of my all-time favorites. So, if you are looking to bring a bit of Italian/Mexican fusion to your backyard barbeque, give this excellent recipe, that has been in my family for years, a try!
Here are the ingredients that you will need:
1 pound boneless, skinless chicken breast strips
At least 2 cups of Colby-Jack cheese that you have shredded or buy pre-shredded (2 cups will provide light cheese and you can use up to 4 cups for extra cheese)
1 1/2 cups of very mild salsa (try to get a chunky salsa that has a thicker tomato-base, as opposed to the watery fresh salsas)
2 medium green, red or yellow bell peppers (try mixing colors for a better aesthetic)
1 large red or yellow onion (you will cut the onion into slices that should be about ¾ inch thick)
2 (12 inch) pizza crusts that have already been cooked (like Boboli)
2 tablespoons chopped fresh cilantro/coriander
1 packet of fajita seasoning (like Lawry’s)
2 tablespoons olive oil (garlic olive oil will provide a more robust flavor)
Optional – You may add jalapenos, red pepper flakes, and/or garlic to give this pizza an extra spicy flavor.
Optional – 2 large avocados.
How to cook it:
- First you will lightly rub oil on the chicken and the onion. (Again, preferably garlic infused olive oil)
- Season both the chicken and the onion with salt, ground black pepper and fajita spices (or other additional spices for your own twist).
- Carefully grill the chicken strips, onions and peppers, turning once, for a total of 7-9 minutes or until chicken, peppers and onions are thoroughly cooked.
- At this point, set aside peppers in a covered container to stand for 3-5 minutes. (slice the peppers to your desired thickness for a pizza topping, making sure to peel the skin off of the pepper)
- Thinly slice chicken; set aside.
- Grill top side of pizza crusts about 1 minute; remove from grill.
- Evenly spread pizzas with a light coating of chunky salsa, then top with chicken, vegetables and cheese (adding jalapenos or garlic if you choose).
- Grill pizzas, covered, until cheese is melted, about 2 to 4 minutes, depending on amount of cheese used. Sprinkle with cilantro. Serve, if desired, with additional salsa.
- Optional – serve with avocado or homemade guacamole.
When winter comes and the outdoors is not as inviting, this recipe is easy to modify for indoor grills or oven baking. Give it a try!
