Chicken Salsa Pizza Recipes

SALSA CHICKEN FAJITA PIZZA

Steps:

• In a large resealable plastic bag, combine the lime juice, 2 tablespoons oil and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 15 minutes. , Drain and discard marinade. In a large skillet, saute chicken in remaining oil until no longer pink., Place crust on an ungreased 14-in. pizza pan; spread with salsa to within 1/2 in. of edges. Layer with chicken, peppers, onion and cheese. , Bake at 450° for 8-10 minutes or until cheese is melted. Serve with sour cream if desired.

CHICKEN SALSA PIZZA

Steps:

• Prepare the pizza dough.
• If using raw chicken breast, fry strips in oil until cooked through, but not totally done. Halfway through cooking add vegetables and sautee until soft. If using leftover chicken, you can just sautee the vegetables, or leave them raw and put all the ingredients in a bowl.
• Add enough salsa to coat the chicken and vegetables.
• Mix in as much cheese as desired.
• Top pizza with chicken and vegetable mixture. Top with more cheese if desired.
• Bake on preheated pizza stone at 475 for 10 minutes, or according to directions for pizza dough.

BLACKENED CHICKEN PIZZA WITH YELLOW TOMATO SALSA

Steps:

• Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.
• Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side.
• Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese.
• Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top.

MEXICAN CHICKEN FAJITA PIZZA

Steps:

• Unroll dough into a 15x10x1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken over medium heat in 1/2 teaspoon oil for 4-6 minutes or until no longer pink; remove and keep warm., In the same pan, saute the onion, peppers, chili powder and cumin in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in salsa and chicken., Sprinkle half of the cheese over prepared crust; top with chicken mixture and remaining cheese. Bake for 8-10 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro. Serve with sour cream and additional salsa if desired.

PAMPERED CHEF ZESTY CHICKEN FAJITA PIZZA

Steps:

• Preheat oven to 400°F.
• Unroll pizza crusts and arrange them side by side in a baking sheet.
• Roll dough with pastry roller.
• Bake for 15-18 minutes or until light golden brown.
• Slice peppers and onion.
• Coarsely chop cooked chicken.
• Heat skillet over medium heat. Add oil and garlic. Stir fry 30 seconds. Add peppers, onion and southwest seasoning; stir fry 1-2 minutes or until vegetables are tender.
• Remove from heat and stir in salsa and chicken. Arrange vegetables mixture over crust. top with cheese.
• Bake an additional 15-18 minutes until golden brown.
• Enjoy.

CHEESY CHICKEN-AND-CORN PIZZA

Steps:

• Preheat oven to 475°F with a rack in lower third. Brush a 12-inch ovenproof skillet with oil. Place dough in skillet; turn to coat. Press evenly into bottom of skillet, leaving a 1/2-inch border undisturbed. Cover with plastic wrap and let stand until soft and puffy, about 20 minutes.
• Toss chicken with salsa and sour cream; season with salt and pepper. Layer ingredients onto dough in this order: cheese, chicken mixture, cilantro, corn, scallions. Drizzle with oil; season with salt and pepper.
• Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Let stand 10 minutes. Slice and serve, sprinkled with more cilantro and topped with more salsa and dollops of sour cream.