Food for Thought – May 2, 2017

By NANCY ZAMBELL

For The Vista

If you like Mexican food, but want something a little different (and lighter), this recipe is a different take on pizza.

And for a bit more flavor, consider grilling the pizza crust. Just oil the grill grates and turn the heat to medium. Brush pizza dough with olive oil and place on the grill (1-2 minutes each side, until golden brown).

P.S. Don’t forget to watch the paper for my cooking class on May 16, from 2 tp 3 P.M., at the Fairfield Glade Conference Center.

Registration will begin soon!

Chicken Fajita Pizza

1 can refrigerated pizza crust

1 T olive oil

3 boneless, skinless chicken breast halves, cut into thin, bite-sized strips

1-2 tsp chili powder

1⁄2-1 tsp salt

1⁄2 tsp garlic powder

1 c thinly sliced onions

1 c green or red bell pepper strips

1⁄2 c mild picante salsa

8 oz. (2 c) shredded Monterey Jack cheese

Heat oven to 425°. Spray pizza pan with nonstick cooking spray. Spread dough onto pizza pan & bake for 7-9 minutes or until very light golden brown.

Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; sprinkle with chili powder, salt & garlic powder.

Cook & stir 3-5 minutes or until lightly browned. Add onions & bell pepper strips; cook & stir an additional 2-3 minutes or until chicken is no longer pink & vegetables are crisp-tender.

Remove crust from oven & spoon chicken mixture evenly over partially-baked crust. Spoon salsa over chicken. Sprinkle with cheese. Bake 14-18 minutes or until crust is golden brown.