CHICKEN FAJITA PIZZA SAUCE AND TOPPINGS

Chicken Fajita Pizza Sauce and Toppings image

Provided by Janet Johnston

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

1 whole bone-in, skin-on chicken breast
Olive oil
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon tomato paste
2 cups tomato puree
1 1/2 tablespoons mild chili powder
2 teaspoons Hungarian paprika
2 teaspoons ground cumin
1/4 teaspoon Mexican oregano
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 red bell pepper, thinly sliced
1/2 orange bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red onion, sliced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Assembly:
1 (16-ounce) pizza ball, store-bought or homemade
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar
Special Equipment: pizza stone

Steps:

Chicken:
Preheat the oven to 350 degrees F.
Put the chicken breast on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Put in the oven and roast until cooked through, about 35 minutes. Remove the chicken from the oven to a cutting board and let cool. Once cool enough to handle, shred the chicken meat with a fork and set aside. Cook's Note: Can be done the day before.
Turn the oven temperature up to 400 degrees F.
Put a pizza stone in the oven to preheat for 1 hour, for best results. Remove the pizza dough from refrigerator and let come to room temperature, so it will be easier to work with.
Heat a medium saucepan over medium-high heat and coat the bottom with the olive oil. Once hot, add the garlic and saute until fragrant. Add the tomato paste and stir to toast. This will add depth of flavor. Stir in the tomato puree, chili powder, paprika, cumin, and oregano and bring up to a simmer. Cook for 10 minutes, stirring occasionally, for the flavors to marry together. Season, to taste, with salt and pepper.
Thinly coat a large saute pan with olive oil and heat over a medium-high heat. When the oil is hot, add the peppers, onion and garlic. Saute until the onions are translucent, about 4 to 5 minutes, stirring occasionally. Season with salt and pepper, to taste. Remove and set aside.
To assemble:
Flour the counter top and roll out the pizza dough to a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle on the tomato sauce to lightly cover the bottom of the pizza. Sprinkle with the chicken, vegetables, and the cheeses.
Bake the pizza until crisp and golden, about 20 minutes. Remove from the oven, then slice and serve.