Menu Enter a recipe name, ingredient, keyword...

Chicken Fajita Grilled Pizza


Don't be alarmed when the peppers turn black while grilling. The skin will easily peel or slip off after cooling.

Google Ads
Rate this recipe 4.5/5 (2 Votes)
Chicken Fajita Grilled Pizza 1 Picture


  • 1 lb. boneless, skinless chicken breasts
  • 1 large red onion, cut into 1/2-inch-thick slices
  • 2 Tbsp. vegetable oil
  • 2 large poblano or medium green bell peppers
  • 2 (12-inch) prebaked pizza crusts
  • 1-1/2 cups Ragu® Old World Style® Traditional Pasta Sauce
  • 3 cups shredded Monterey Jack or cheddar cheese (about 12 oz.)
  • 2 Tbsp. chopped fresh cilantro


Servings 8


Step 1

1. Lightly coat chicken and onion with oil, then season, if desired, with salt and ground black pepper.
2. Grill chicken, onion and peppers, turning once, 8 minutes or until chicken is thoroughly cooked and vegetables are tender.
3. Wrap peppers in aluminum foil; let stand 5 minutes, then remove skin and thinly slice. Thinly slice chicken; set aside.
4. Grill top side of pizza crusts about 1 minute; remove from grill.
5. Evenly spread pizzas with Pasta Sauce, then evenly top with chicken, vegetables and cheese.
6. Grill pizzas, covered, until cheese is melted, about 3 minutes. Sprinkle with cilantro. Serve, if desired, with additional heated Sauce and diced avocado.

Review this recipe