Recipe courtesy of Buddy's Pizza

Buddy's Chicken Fajita Pizza

  • Level: Intermediate
  • Total: 2 hr (includes rising time)
  • Active: 1 hr
  • Yield: 1 pizza
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Ingredients

Basic Pizza Dough:

1 1/2 cups warm water (about 110 degrees F) 

1 package fast-acting yeast 

3 cups all-purpose flour, bread flour or a combination of the two, plus more for dusting

1 teaspoon salt 

Oil, for greasing bowl

Chicken:

1 boneless, skinless chicken breast 

Southwest Seasoning, enough to coat, such as McCormick's

Salt and freshly ground black pepper

Peppers and Onions:

2 bell peppers, preferably 1 red, 1 yellow

1 medium onion, sliced

Olive oil

Southwest seasoning, such as McCormick's

Salt and freshly ground black pepper

6 ounces Wisconsin brick cheese, shredded 

1/4 cup jarred salsa or picante sauce 

1/4 cup diced fresh tomatoes 

1/4 cup Cheddar, shredded 

Sour cream, for serving, optional

Directions

  1. For the dough: Pour 1/2 cup warm water in the bowl of stand mixer fitted with a dough hook. Add the yeast and stir to dissolve. Let sit until foaming, 5 to 10 minutes. If it does not foam, the yeast is either dead or the water is too hot.
  2. Add the remaining water. Add the flour and salt all at once and mix on low speed until the mixture comes together. Increase to medium speed and mix for about 8 minutes, stopping the mixer to feel the texture of the dough periodically. Add more flour, a spoonful at a time, if the dough feels sticky. The dough should be in a ball around the dough hook and it should look and feel smooth.
  3. Turn the dough out onto a lightly-floured surface and knead a few times until elastic. Place in an oiled bowl, cover and let rest for 30 minutes.
  4. Preheat the oven to 450 degrees F.
  5. When ready to use, split the dough into 2 balls. Transfer to a small nonstick pan (a baking sheet or even a pizza stone will work as well). Gently push the dough into the desired shape, no more than 12 inches in diameter, or about 8 by 10 inches if making a square pizza. Don't make it too thin; a smaller diameter will lead to a thicker crust. If the dough is hard to work with and not keeping its desired shape, then the dough needs additional resting time. Let it sit for 15 minutes, then try again. Once the dough is in the desired shape, let it sit and rise while getting the toppings together.
  6. For the chicken: Sprinkle the chicken with Southwest seasoning, salt and black pepper to coat. Cook under a broiler or on a grill until the internal temperature reaches 165 degrees F, about 15 minutes. Let cool completely before slicing crosswise into strips.
  7. For the peppers and onions: Saute the peppers and onions in a little bit oil of oil in a pan over medium heat until beginning to brown, 15 to 20 minutes. Season with Southwest seasoning, salt and black pepper. Let cool slightly.
  8. For assembly and baking: If using a pan with sides, you can go all the way to the edge of the dough with the Wisconsin cheese. If using a pizza stone or unrimmed baking sheet, leave a little room around the edge to prevent melted cheese from running off the pan. Dollop the salsa over the cheese. Top with one-half of the chicken, 1/4 cup of the pepper and onion mixture and the tomatoes. Sprinkle the Cheddar over along with a few shakes of Southwest seasoning.
  9. Bake in the top third of the oven until the cheese is fully cooked and the crust is browned, about 15 minutes.
  10. Serve with sour cream, if using. 

Cook’s Note

You can use one-half of a store-bought dough ball instead of homemade, if desired.

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