A Mexican Lunch

Pizza. I never get tired of it. Today for lunch was a pizza of the Mexican sorts.
Soooo yummy!!!!!

One thing I loved about it was that I already had the chicken cooked and seasoned a couple of days ago. I made another chicken dish (pan frying extra chicken) and set half aside, seasoned it with the fajita seasoning and put it in a bowl in the fridge with a note warning residents of Palmer household that if they ate the pizza chicken there would be consequences. Voila! It was safe and sound after church today.


This would be the PERFECT game day food. I cut it up into squares. It is supposed to serve 6, but it served 4 hungry people here.

Ingredients:

• 1 tube (13.8 ounces) refrigerated pizza crust- I like Pillsbury
  
• 1 pound boneless skinless chicken breasts, cubed
• 3 teaspoons canola oil, divided
• 1 teaspoon fajita seasoning mix
• 1 medium sweet red pepper, julienned
• 1 medium green pepper, julienned
• 1 medium onion, halved and sliced
• 1 garlic clove, minced
• 1/2 cup salsa
• 1/4 teaspoon pepper
• 1-1/2 cups Mexican cheese blend

How-To:

• Unroll crust into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425° for 7-10 minutes or until golden brown.
• Meanwhile, in a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink. Sprinkle with seasoning mix; cook 30 seconds longer. Remove and keep warm.
• In the same skillet, saute peppers and onion in remaining oil for 3 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Remove from the heat; stir in the salsa, pepper and reserved chicken.
• Spoon chicken mixture over crust; sprinkle with cheese.
  
• Bake for 7 more minutes or until cheese is melted.