Recipe: Fajita Pizza (using chicken breasts, Bisquick recipe)

FAJITA PIZZA

2 tablespoons vegetable oil
1/2 pound boneless, skinless chicken breasts, cut into 1/8 to 1/4-inch strips
1/2 medium bell pepper, cut into thin strips
1 small onion, sliced
1/2 cup salsa (or picante sauce)
1 1/2 cups Original Bisquick baking mix
1/3 cup very hot water
1 1/2 cups shredded mozzarella cheese, divided use

Move oven rack to lowest position. Heat oven to 450 degrees F. Grease 12-inch pizza pan.

Heat 10-inch skillet over medium-high heat. Add oil; rotate skillet to coat bottom and side. Cook chicken in oil 3 minutes, stirring frequently.

Stir bell pepper and onion into chicken in skillet. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender and chicken is no longer pink in center. Stir in salsa; set aside.

Stir in Bisquick and very hot water until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim. Sprinkle 3/4 cup of the cheese over crust.* Top with chicken mixture. Sprinkle with remaining 1/4 cup cheese.

Bake 12 to 15 minutes or until crust is brown and cheese is melted. 8 servings.

*Sprinkling part of the cheese onto the unbaked pizza crust helps to prevent the crust from becoming soggy. The cheese will separate the crust from the moist topping.

Makes 1 (12-inch) pizza, 8 servings
Source: Recipe booklet: Bisquick, Betty Crocker, October 2000