My Leader Yummy – Chicken Fajita Pizza, Mandarin Salad | Receipts

Pizzas have been around for a long time and are a hit with most kids and adults.

They’re so versatile, you can make them to your own tastes, whether you prefer cheese, pepperoni, meat lovers, or taco pizza. This chicken fajita pizza recipe is yet another pick.

To accompany this pizza, a Mandarin Salad is great!


1 box (10 ounces) refrigerated pizza dough (or your own homemade dough)

1 tablespoon olive oil or vegetable oil

4 boneless, skinless chicken breast halves, cut into thin strips

1 to 2 teaspoons chilli powder

1 teaspoon salt garlic salt

1/2-1 cup sliced ​​onions (your preference)

1 cup green or red bell pepper strips, cut into 1/4-inch strips

1 cup of your favorite salsa

8 ounces (2 cups) grated Monterey Jack cheese

Heat the oven to 425 degrees. Grease a 12 inch pizza pan. Unroll chilled dough or place your own dough in a greased pan. Starting from the center, press down with your hands to cover the mold. Bake at 425 degrees for 7-9 minutes or until very lightly browned.

Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken and sprinkle with chili powder and garlic salt. Cook and stir for 3 to 5 minutes or until lightly browned. Add onions and pepper strips, cook and stir for an additional 2-3 minutes or until chicken is no longer pink and vegetables are barely tender.

Remove the crust from the oven. Spoon chicken mixture evenly over partially baked crust. Spoon salsa over chicken; sprinkle with cheese. Return to oven and bake an additional 14 to 18 minutes or until crust is golden brown.

Makes 8 servings.


Crispy topping for ramen noodles:

1 packet Ramen noodles (discard broth packet or save for another use)

3.5 ounces sliced ​​or slivered almonds

1 minced garlic clove

1 tablespoon olive oil


4 cups spring lettuce or iceberg lettuce, chopped

1/4 cup thinly sliced ​​red onions

1 small can of mandarins, drained

1/2 cup sliced ​​cucumber (optional)

Poppy seed vinaigrette (amount to taste)

To make a crispy ramen topping, break a package of ramen noodles into small pieces. Brown the noodles, almonds and garlic in a skillet over medium heat with 1 tablespoon of olive oil.

Once the noodles and almonds are nicely browned, remove from heat and let cool.

To make a salad, place spring greens or iceberg lettuce in a large bowl.

Garnish with sliced ​​red onions, tangerines and cucumber (if using).

Drizzle with poppyseed vinaigrette and toss until combined.

Finish with a garnish of crispy ramen noodles and enjoy!

Brotherton offers website readers one Stellar Recipe per week in the “My Leader Yummy” feature. Looking for a recipe that you can’t find? Email me at [email protected] and I’ll see if I have it.