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:
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!
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