Sunday, June 23, 2013

Chicken Fajita Pizza

6 Servings
7 WW Points Plus Per Serving

2 tablespoons vegetable oil
1/2 lb boneless skinless chicken breasts, cut into strips
1 cup sliced sweet onion
1 cup sliced green peppers
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup salsa (I used Newman's Mango)
2 cups shredded mozzarella cheese
1 Boboli Wheat Crust

In a skillet, saute chicken in 2 teaspoons of oil until juices run clear.  Add onions, peppers, chili powder, garlic powder, and a pinch of salt; cook until vegetables are tender.  Spoon over crust; top with salsa and cheese.  Bake for 14 minutes on a pizza stone or stove shelf until cheese is melted and crust is a golden brown.

*If you would like to make your own crust, please follow the directions below.  NOTE:  This is NOT included in the Weight Watcher points.  The crust is also for 2 pizzas (8 slices each), so the above recipe for toppings needs to be doubled.

Pizza Crust
1 package (1/4 ounce) active dry yeast
1 cup warm water
2-1/2 cups all-purpose flour
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar

In a large bowl, dissolve yeast in water.  Add flour, 2 tablespoons oil, salt, and sugar.  Beat vigorously by hand 20 strokes.  Cover and let rest about 15 minutes.  Divide dough in half; press each portion into a greased 12-inch pizza pan.  Prick dough several times with a fork. Bake at 425 degrees for 6 to 8 minutes.

Adapted from Taste of Home's Prize-Winning Recipes.

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