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.

Photo by Sherryl C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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.

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