Chicken Fajita Skillet Pizza

Instructions

1. 1

   Prep for 8 minutes: use one purchased, fully cooked, ready-to-eat thin pizza base approximately 28 cm across and ready-grated cheddar. Thinly slice the pepper and onion, then cut the boneless, skinless chicken breast into strips no thicker than 5 mm.

2. 2

   Heat the oil in the 32 cm skillet over medium-high heat for 1 minute. Add the pepper and onion and cook uncovered for 4 minutes, stirring frequently.

3. 3

   Add the chicken, cumin, paprika and salt. Cook uncovered for 5 minutes, stirring frequently and separating the strips. Stir in the salsa and cook for 1 minute more, until it clings to the filling. Check several thick chicken strips: they must reach 74°C/165°F.

4. 4

   Allow 30 seconds to scrape all the cooked filling onto a plate, leaving the skillet nearly clean. Reduce the heat to medium-low, place the pizza base flat in the same skillet and warm uncovered for 1 minute.

5. 5

   Reduce the heat to low. Take 1 minute to spread the hot filling evenly over the base and scatter over the cheddar. Cover with the lid and cook for 2½ minutes, until the cheese melts and the bottom is lightly crisp. Check that the center of the chicken topping is at least 74°C/165°F.

6. 6

   Allow 1 minute to slide the pizza onto a cutting board and cut into eight wedges. Serve two wedges per person.