Bread Machine Chicken Fajita Pizza

Name: Bread Machine Chicken Fajita Pizza
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoons bread machine or quick active dry yeast; 1 medium bell pepper, cut into 1/4-inch strips; 177 milliliters Gold Medal® all-purpose flour or Better for flour; 170 grams 1/2 cups shredded Monterey Jack cheese; 1 small onion, sliced; 237 milliliters Old El Paso® Thick n Chunky salsa; 1 teaspoons salt; 227 grams boneless skinless chicken breasts, cut into 1/8 to 1/4-inch strips; 0 teaspoons sugar; 1 teaspoon vegetable oil; 118 milliliters water; 177 milliliters Gold Medal® whole wheat flour

Bread Machine Chicken Fajita Pizza might be just the main course you are searching for. This recipe makes 8 servings with 223 calories, 15g of protein, and 8g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up onion, monterey jack cheese, salt, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Measure carefully, placing all crust ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles.

Ingredients you will need

Bread

Crust

Dough

Equipment you will use

Bread Machine

Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Frying Pan

Move oven rack to lowest position.

Equipment you will use

Oven

Heat oven to 450°F. Grease large cookie sheet or 12-inch pizza pan. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 minutes, stirring occasionally. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender; remove from heat. Stir in salsa.

Ingredients you will need

Bell Pepper

Vegetable

Whole Chicken

Onion

Salsa

Cooking Oil

Equipment you will use

Baking Sheet

Pizza Pan

Frying Pan

Oven

Pat dough into 12-inch round on cookie sheet; pinch edge, forming 1/2-inch rim.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Spread chicken mixture over dough.

Ingredients you will need

Whole Chicken

Spread

Dough

Sprinkle with cilantro and cheese.

Ingredients you will need

Cilantro

Cheese

Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.

Ingredients you will need

Cheese

Crust

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoons

bread machine or quick active dry yeast 1medium

bell pepper, cut into 1/4-inch strips 177milliliters

Gold Medal® all-purpose flour or Better for flour 170grams

1/2 cups shredded Monterey Jack cheese 1small

onion, sliced 237milliliters

Old El Paso® Thick 'n Chunky salsa 1teaspoons

salt 227grams

boneless skinless chicken breasts, cut into 1/8 to 1/4-inch strips 0teaspoons

sugar 1teaspoon

vegetable oil 118milliliters

water 177milliliters

Gold Medal® whole wheat flour

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.