Ital-Mexi-Yummy! GDF Fajita Pizza: Compliments of the Pampered Chef

This is the pizza on the
stone, it's absolutely
beautiful!

Since I have started the Pampered Chef, I have been introduced to a new pool of recipes.  Yippee!!  I'm so excited to say that Pampered Chef has come out with new gluten-free recipes, so needless to say I have been trying them left and right...how fortunate for those in my near proximity!

All of the things that make fajita pizza work!

Having been raised in the Midwest but born on the East Coast, I am a bit of a dichotomy when it comes to food preferences.  I love Italian food but have been raised on Mexican food and unfortunately, neither one lends itself to being gluten-free very readily.  However, the Pampered Chef has provided me with a solution to my unique situation: their Fabulous Fajita Pizza (Gluten-Free).  I'll tell you what, the first time I tried this I did not expect much but, watch out!  It is yummy!!

Crust
3/4 cup (175 mL) warm water
1 1/4 tsp (6 mL) active dry yeast

1   egg

1 tbsp (15 mL) vegetable oil

1/2 pkg (16 oz) Bob’s Red Mill® Gluten-Free Pizza Crust Whole Grain Mix (1½ cups/375 mL)

Topping

1 medium each green and red bell pepper

1 medium onion

8 oz (250 g) boneless, skinless chicken breasts

1 tsp (5 mL) vegetable oil, divided

3   garlic cloves, pressed

1 tsp (5 mL) chili powder

1/2 tsp (2 mL) ground cumin

1/2 tsp (2 mL) each salt and ground black pepper

1/4 cup (50 mL) Tostitos® All Natural Chunky Salsa

2 cups (500 mL) shredded Colby & Monterey Jack cheese blend, divided

1/4 cup (50 mL) fresh cilantro, snipped

(To make it dairy free, I just leave off the cheese altogether, but you could use a dairy substitute.)

DIRECTIONS

1

For crust, combine water and yeast in Stainless (4-qt./4-L) Mixing Bowl; let stand 2 minutes. Using electric hand mixer on medium speed, beat in egg and oil until blended. Add pizza crust mix and blend until combined. Cover dough with plastic wrap; let stand 20 minutes.

2

Preheat oven to 450ºF (230ºC). Brush Large Round Stone with Handles with vegetable oil. Place dough on stone; using wet hands, spread dough to within 1 in. (2.5 cm) of edge of stone, creating a lip around the edge of the dough. Bake 15-18 minutes or until crust is golden brown.

3

Meanwhile, for topping, cut bell peppers into ½-inch-thick (1-cm) strips. Cut onion into ½-inch-thick (1-cm) wedges. Cut chicken crosswise into thin strips.

4

Heat half of the oil in 11- or 12-in. (28- or 30-cm) Skillet (do not use stainless cookware) over medium-high heat 1-3 minutes or until shimmering. Cook chicken 2-3 minutes or until no longer pink; remove from Skillet.

5

Add remaining oil, bell peppers, onion, pressed garlic, chili powder, cumin, salt and black pepper to Skillet. Cook and stir 1-2 minutes or until vegetables are softened. Remove Skillet from heat; stir in chicken and salsa.

6

Remove stone from oven. Immediately sprinkle half of the cheese over crust. Top with chicken mixture; sprinkle with remaining cheese.

7

Bake 4-6 minutes or until cheese is melted. Remove from oven; sprinkle with cilantro. Cut into 8 slices. 

Yield:

  ,
8 servings of 1 slice

Nutrients per serving:

Calories 290, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 28 g, Fiber 3 g, Protein 16 g 

U.S. Diabetic exchanges per serving:

2 Starch, 1 1/2 Lean Meat, 1 Fat (2 Carb) 

Enjoy my GDF-ers!! xoxo