Chicken Fajita Pizzas


  1. Preheat oven to 375°. Coat 2 baking sheets with cooking spray.
  2. In a medium skillet, melt butter over medium-high heat. Add onions and peppers and sauté 5 minutes. Add salt, cumin and crushed red pepper, stir to combine. Add chicken strips and cook 5 minutes more, until chicken is heated through and vegetables are tender.
  3. Meanwhile, roll out each biscuit with a rolling pin to flatten to a ¼-inch thickness. Place 4 biscuits on each baking sheet and bake for 8-10 minutes. Remove from oven and flip each crust.
  4. Layer each crust with 2 tablespoons salsa, then top evenly with chicken mixture. Top each pizza with a slice of pepper jack cheese. Return to oven for 8-10 minutes, until cheese is melted and golden brown.
  5. Top each pizza with cilantro. Serve with guacamole and sour cream.

Recipe courtesy of Chef Kates,
ALDI Test Kitchen


Carlini Cooking Spray

2 tablespoons Countryside Creamery Unsalted Butter

1 yellow onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

½ teaspoon Stonemill Essentials Iodized Salt

2 teaspoons Stonemill Essentials Ground Cumin

½ teaspoon Stonemill Essentials Crushed Red Pepper or Ground Black Pepper

2 16-ounce packages Kirkwood Refrigerated Grilled Chicken Strips

16 ounces Bake House creations Jumbo Buttermilk Biscuits

1 cup Casa Mamita Medium Salsa

8 slices Happy Farms Deli Sliced Pepper Jack Cheese

¼ cup chopped cilantro

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

8 pizzas