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Homemade Chicken Fajita Pizza photo

Chicken Fajita Pizza

A flavorful fusion of fajita-seasoned chicken and peppers on a cheesy pizza crust.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 hours 15 minutes
Servings 6 servings

Equipment

  • Large Mixing Bowl
  • Measuring cups and spoons
  • stand mixer with dough hook or mixing spoon
  • baking sheet or pizza pan
  • Rolling Pin
  • Spatula or spoon
  • Oven

Ingredients
  

  • 1 cup warm water 105–110°F
  • 2 teaspoons active dry yeast
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon honey
  • 1/2 teaspoon salt
  • 3/4 cup flour
  • 1 pound pizza dough homemade or store-bought
  • 2/3 cup enchilada sauce divided (use 1/2 cup for base)
  • 2 cups shredded cooked chicken
  • 1 cup pepper and onion blend frozen, defrosted
  • 2 teaspoons fajita seasoning
  • 8 ounces Colby Jack cheese shredded
  • sour cream for serving, optional
  • lime wedges for serving, optional

Instructions
 

  • In a large bowl, combine 1 cup warm water (105–110°F), 1/2 tablespoon honey, and 2 teaspoons yeast; let sit 5–10 minutes until bubbly.
  • Stir in 1/2 tablespoon olive oil. Gradually add 3/4 cup flour and 1/2 teaspoon salt, mixing until a dough forms.
  • Knead the dough on a lightly floured surface for 8–9 minutes by hand or 5–7 minutes with a stand mixer dough hook until smooth.
  • Place dough in an oiled bowl, cover, and let rise in a warm spot 30–45 minutes until doubled.
  • Punch the dough down and let rest 10–15 minutes, then roll out to about 1/2 inch thickness on a lightly floured surface and transfer to a baking sheet or pizza pan.
  • Preheat the oven to 450°F (230°C).
  • Spread 1/2 cup enchilada sauce evenly over the rolled dough as the sauce base.
  • In a bowl, mix 2 cups shredded cooked chicken, 1 cup defrosted pepper-and-onion blend, 2 teaspoons fajita seasoning, and the remaining enchilada sauce; stir to combine.
  • Spread the chicken and pepper mixture evenly over the sauced dough, then sprinkle 8 ounces shredded Colby Jack cheese on top.
  • Bake at 450°F for 10 minutes, rotate the pan, then bake an additional 5–10 minutes until crust is golden and cheese is melted and bubbly.
  • Slice and serve with sour cream and lime wedges if desired.

Notes

  • You can use store-bought dough for convenience.
  • Substitute fresh bell pepper and onion sautéed in 1 teaspoon olive oil if preferred.
  • Ensure water is 105–110°F for optimal yeast activation.
  • Adjust baking time for desired crust crispness.