Bread Machine Chicken Fajita Pizza

 

1/2

cup water

1

tablespoon vegetable oil

3/4

cup Gold Medal® whole wheat flour

3/4

cup Gold Medal® all-purpose flour or Better for Bread™ flour

1/2

teaspoon salt

1/4

teaspoon sugar

1 1/4

teaspoons bread machine or quick active dry yeast

1

teaspoon vegetable oil

1/2

lb boneless skinless chicken breasts, cut into 1/8 to 1/4-inch strips

1

medium bell pepper, cut into 1/4-inch strips

1

small onion, sliced

1

cup Old El Paso® Thick 'n Chunky salsa

2

teaspoons chopped fresh or 1 1/2 teaspoons dried cilantro, if desired

1 1/2

cups shredded Monterey Jack cheese (6 oz)

• 1 Measure carefully, placing all crust ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles.
• 2 Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface (if necessary, knead in enough flour to make dough easy to handle). Cover and let rest 10 minutes.
• 3 Move oven rack to lowest position. Heat oven to 450°F. Grease large cookie sheet or 12-inch pizza pan. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 minutes, stirring occasionally. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender; remove from heat. Stir in salsa.
• 4 Pat dough into 12-inch round on cookie sheet; pinch edge, forming 1/2-inch rim. Spread chicken mixture over dough. Sprinkle with cilantro and cheese. Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.