Garlic-Lime Chicken Fajita Pizza
each salt & black pepper
vegetable oil & lime juice
[1.06 oz] pkg Grill Mates Mojito Lime marinade [plus ingredients to prepare]
For the pizza:
chicken tenders [see cook's note]
homemade pizza dough or 1 [13.8 oz] can refrigerated pizza dough [such as Pillsbury Classic]
Mexican cheese blend
small purple onion sliced
of chopped fresh cilantro
assorted toppings: sour cream
salsa, lettuce, chopped tomatoes, black olives, jalapenos
To prepare the homemade marinade, mix the oregano, garlic, cumin, 1/2 of the cilantro, salt and pepper with 1/4 cup each of lime juice and vegetable oil.
Place the chicken tenders into a plastic storage bag and pour the marinade on top.
Let the chicken marinate for at least 2 hours or overnight in the refrigerator.
For the shortcut marinade, follow the package instructions.
To prepare the pizza, remove the chicken tenders from the storage bag and discard the marinade.
Grill the chicken on medium-high heat for 2 minutes per side or until the juices run clear.
Drizzle the peppers and onion lightly with vegetable oil and grill until crisp tender, seasoning with salt and pepper to taste.
Slice the chicken into pieces and set aside to cool slightly while you prepare the crust
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Unroll the pizza dough into an 8 x 13 inch rectangle, then pour half of the taco sauce on top. Use mild, medium or hot your preference.
Sprinkle half of the shredded cheese over the sauce.
Layer the sliced grilled chicken and vegetables over the cheese, then drizzle with the remaining taco sauce.
Sprinkle the rest of the cheese over the toppings.
Bake for 15-17 minutes until the crust is golden.
Garnish with chopped cilantro.
Serve with your favorite fajita toppings.
Need a shortcut? Try using leftover or frozen prepared grilled chicken breast strips seasoned with garlic salt and a squeeze of fresh lime juice in place of the marinated chicken.