Fajita Chicken Pizza
Recipe tags: chicken base, moderate difficulty, main, chicken, roast
|¼ cup||sour cream|
|1 tsp||finely grated lime zest|
|1 tbsp||olive oil, divided|
|2||boneless skinless chicken breasts, cut into strips|
|2||Better Than Bouillon® Roasted Chicken Base|
|1 tbsp||chili powder|
|1 cup||mixed bell pepper strips (red, yellow and green)|
|1||baked prepared pizza crust base|
|¾ cup||cup tomato sauce or strained puréed tomatoes|
|1½ cups||cups shredded Tex-Mex cheese blend|
|1||thinly sliced green onion|
Preheat oven to 425F. Stir sour cream with lime zest; set aside. Heat 2 tsp oil in large, nonstick skillet set over medium-high heat. In large bowl, mix together chicken, 1 tbsp Chicken Base, chili powder and remaining oil. Cook, stirring often, adding peppers and onion halfway through cooking time, for about 10 minutes or until chicken is cooked through. Let cool slightly.
Stir tomato sauce with remaining Chicken Base. Spread over pizza crust, leaving 1/2-inch border all around. Sprinkle with cheese. Top with chicken mixture.
Bake, on middle rack of oven, for 12 to 15 minutes or until bottom is crisp and cheese is melted. Let stand for a few minutes. Drizzle with reserved sour cream sauce. Sprinkle green onion over top.
Tip: Add a few dashes of chipotle hot sauce to the sour cream sauce for a slightly spicy and smoky finish.