Matt’s Chicken Fajita Pizza
Ingredients
1/4 cup lime juice
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, finely chopped
1 prebaked 12-inch pizza crust
1 – 16 oz. jar chunky salsa, drained
1 small sweet red pepper, chopped
1/4 cup chopped green pepper
1 green onion, chopped
1-1/2 cups shredded Mexican cheese blend
Sour cream
Directions
~Preheat oven at 450°.
~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 for 8 to 10 minutes or until cheese is melted.
~Serve with sour cream.