One thing that I made a lot of when we were living in China was pizza. There was actually a Papa John’s pretty close to our apartment, but it wasn’t my favorite and making pizza at home is just fun. There are a endless flavor combinations. Really, if flavors go well together on their own, there’s a good chance they’ll go well together on a pizza.
One day when I was staring at an open fridge, trying to decide on the flavor of day, I came up with this idea for Chicken Fajita Pizza. No, it’s not the first Chicken Fajita Pizza ever made, but I think the combination of my favorite fajita marinated chicken and the Mexican black bean sauce, really made it special.
These photos are actually from the first time I made this pizza (while still living in China) but it’s one of my favorites still. Nowadays, I roll the pizza dough just a little bit thinner and I go a little heavier on peppers and onions, but the basic pizza is still exactly the same!
Now I want to know what YOUR favorite homemade pizza is!
1 batch Best Fajita Marinade
1/2 red pepper, cut into 1-2 inch strips
1/2 yellow bell pepper, cut into 1-2 inch strips
1/2 small red onion, cut into 1-2 inch strips
1 large or 2 small chicken breasts
1 batch Mexican Black Bean Sauce
1 ball of pizza dough
1 Tbsp Olive oil
1 1/2-2 cups Colby Jack or Mexican
2-3 Tbsp chopped fresh cilantro
Preheat oven and pizza stone to hottest temperature (450-500 degrees Fahrenheit).
Marinate chicken in the fajita marinade, reserve 2 tablespoons of the marinade and toss with the peppers and onions. Cook chicken on a grill, in a grill pan, or in a skillet. During the last few minutes of cooking, add the peppers and onions (using foil if cooking on a real grill). Set cooked chicken, peppers, and onions aside to cool.
On a well floured surface, roll pizza dough to desired thickness. Using a pastry brush, brush a light layer of olive oil on the outside edge of the pizza. Spoon desired amount of black bean sauce over dough (you probably won’t use the entire batch, but it makes for good leftovers!). Top with sliced chicken, peppers, onions, and cheese. Using a pizza peel or cookie sheet, carefully transfer to hot pizza stone. Bake for 8-12 minutes, or until cheese is bubbly and crust is golden brown. Top with fresh cilantro.
Sunny Side Up Original Idea