Recipe of the Week: Fajita Pizza

3 05 2013
Cathy Shaw

Cathy Shaw

I admit it. I LOVE PIZZA! It is very likely my favorite food of all time. Coming from the Philadelphia area, I am very biased about my pizza as well. I still haven’t found a pizza in West Virginia that is “just like home”. This has actually helped in a way, because it has put me on a mission to find pizza that is both tasty and healthy, and to save the “just like home” pizza for when I go home to see my family in PA. That way, the pizza I truly love is a real treat! My kids love to make their own pizzas, and are great guinea pigs when it comes to trying new pizza recipes. One of our favorites is Fajita Pizza! This can be a quick mid- week meal pared with a nice romaine salad, or a great Saturday night healthy substitute for that popular “take- out” pizza that I find unbelievably boring, not to mention significantly lacking in nutritional value. As an RD, I always say get more bang for your buck! Choose foods high in nutrition for less calories; make each food you choose worth it to your body!  Of course this recipe can be modified- making a homemade whole wheat crust is a great idea if you have the time.

Enjoy!

Fajita Pizza

1 medium green pepper, sliced

1 medium red pepper, sliced

1 medium sweet onion, sliced

2 boneless skinless chicken breasts (4oz each) cut in thin strips

1 package Pillsbury thin crust refrigerated pizza dough (whole wheat if you can find it)

1 tsp vegetable oil, divided

1 tsp chili powder

½ tsp ground cumin

1 garlic clove, finely chopped

1/4c thick and chunky salsa

8oz shredded reduced fat Mexican blend cheese (divided)

2 Tbsp snipped, fresh cilantro

2 fresh plum tomatoes, diced (optional)

Directions:

Preheat oven to 425 degrees F. Sprinkle pizza stone or pan with flour or cornmeal. Unroll pizza dough and arrange on the baking stone shaping to fit to the edges.

Heat skillet over med high heat. Add ½ tsp of oil and chicken. Stir fry until chicken no longer pink. Remove from skillet. Add remaining oil with onion, bell peppers and seasonings to skillet. Stir fry until veggies are crip-tender. Remove skillet from heat; stir in chicken and salsa.

Sprinkle ½ of cheese evenly over crust. Arrange chicken mixture over the cheese, then sprinkle remaining cheese over chicken mixture.

Bake 18-22 min or until crust is golden brown. Remove from oven. Sprinkle with cilantro. Allow to cool 10 minutes. Cut into 8 wedges. Serve with additional salsa, tomatoes and fat free sour cream as desired.

Nutrition Facts per slice: 234 cal, 15g protein, 21g carbohydrate, 10g fat, 537mg sodium.

Can reduce sodium further by using fresh or low sodium salsa.

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