Fajita Pizza

Fajita night meets pizza night. Thin-sliced chicken breast gets stir-fried with bell peppers and onion until the edges char slightly, then tossed with salsa for a saucy, spiced topping that replaces traditional pizza sauce entirely.

The crust is a quick Bisquick dough that comes together with just hot water. You knead it 60 times until smooth, press it into a circle, and it’s ready. No yeast, no rise time, no waiting around. It bakes up crisp on the bottom when you use the lowest oven rack at high heat.

Mozzarella goes on in two layers: one under the chicken mixture and one on top. That bottom layer creates a barrier so the crust stays crisp under all those juicy fajita toppings.

Chef Tips

• Get the skillet ripping hot before adding the chicken. You want seared edges, not steamed strips.
• Cut the chicken thin, ⅛ to ¼ inch. Thick pieces won’t cook through in the 3-minute stir-fry time.
• Press the dough thin. A thick crust here will be doughy in the center since there’s no yeast to give it structure.
• Lowest rack position is a must. It ensures the bottom crust browns and crisps before the toppings overcook.

Variations

• Swap chicken for skirt steak strips for a beef fajita pizza.
• Use pepper jack cheese instead of mozzarella for a spicier kick.
• Add sliced jalapeños and a drizzle of sour cream after baking.