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Bread Machine Chicken Fajita Pizza
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Prep Time:
20 minutes
Total Time:
2 hours 15 minutes
Elevate your pizza with a zesty chicken topping on homemade crust, made using a bread machine or traditional method.
Ingredients:
  • 1 tablespoon vegetable oil
  • 3/4 cup Gold Medal™ whole wheat flour
  • 3/4 cup Gold Medal™ all-purpose flour or Better for Bread™ flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 1/4 teaspoons bread machine or quick active dry yeast
  • 1 teaspoon vegetable oil
  • 1/2 lb boneless skinless chicken breasts, cut into 1/8 to 1/4-inch strips
  • 1 medium bell pepper, cut into 1/4-inch strips
  • 1 small onion, sliced
  • 1 cup thick & chunky salsa
  • 2 teaspoons chopped fresh or 1 1/2 teaspoons dried cilantro, if desired
  • 1 1/2 cups shredded Monterey Jack cheese (6 oz)
Instructions:
  • Add all crust ingredients to the bread machine pan following the manufacturer's instructions. Choose the Dough/Manual cycle and avoid using delay settings.
  • Remove the dough from the pan with lightly floured hands. Knead for 5 minutes on a lightly floured surface, adding more flour if needed until the dough is easy to handle. Cover and let rest for 10 minutes.
  • Preheat the oven to 450°F and place the oven rack at the lowest position. Grease a large cookie sheet or a 12-inch pizza pan. In a 10-inch nonstick skillet over medium-high heat, cook the chicken in oil for 3 minutes, stirring occasionally. Add bell pepper and onion, and cook for an additional 3 to 4 minutes until the chicken is cooked through and the vegetables are crisp-tender. Remove from heat and stir in salsa.
  • On a cookie sheet, shape the dough into a 12-inch round and create a 1/2-inch rim by pinching the edges. Spread the chicken mixture evenly over the dough, then sprinkle with cilantro and cheese. Bake in the oven for 12 to 15 minutes until the crust turns golden brown and the cheese is melted.

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