Fajita Pizza

 

2

tablespoons vegetable oil

1/2

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

1/2

medium bell pepper, cut into thin strips

1

small onion

1/2

cup Old El Paso® Thick 'n Chunky salsa

1 1/2

cups Original Bisquick® mix

1/3

cup very hot water

1 1/2

cups shredded mozzarella cheese (6 ounces)

• 1 Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray.
• 2 Heat 10-inch skillet over medium-high heat. Add oil; rotate skillet to coat bottom and side. Cook chicken in oil 3 minutes, stirring frequently. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender and chicken is no longer pink in center; remove from heat. Stir in salsa; set aside.
• 3 Stir Bisquick mix and very hot water in small bowl until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Sprinkle 3/4 cup of the cheese over crust. Top with chicken mixture. Sprinkle with remaining 3/4 cup cheese.
• 4 Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.