Tyson Grilled & Ready Fajita Pizza

Tyson chicken is partnering with Foodbuzz to give the chance for some Foodbuzz Tastemakers to prepare a recipe with Tyson's Grilled & Ready line of chicken and beef, and potentially win a trip to the Foodbuzz Festival later this year. Tyson Grilled & Ready chicken is perfect for those busy nights when you want something quick, but still wholesome. I used the fajita seasoned chicken strips to make a fajita pizza.

The resealable bag contains 22 oz. of chicken strips, good for about 7 three-ounce servings.. It costs $9.99 full price and can be found at stores like Kroger. There's a product locator on their website.

Since the chicken is already cooked, you simply heat however much you want in a skillet over medium heat for 3-5 minutes before using in a recipe. There are also microwave instructions.

I used a premade pizza dough. Make sure yours is at least 1/2 an inch thick, as the toppings are heavy. The "sauce" is a quick jalapeno-garlic salsa, a sprinkling of Mexican-blend cheese on top, and sauteed peppers and onions to go along with the chicken.

I make this salsa for tacos and dipping often. It's quick, flavorful, and goes with more than just Mexican food.

The peppers and onions were sauteed first, then cooked the rest of the way with the chicken.

The jalapeno salsa is spread on top, followed by the queso fresco and the peppers, onions, and chicken. Since the pizza crust is parbaked, I put it in the oven for 10 minutes to brown the dough and keep the rest of the ingredients warm.

The pizza was good and had a fresh taste. The chicken was moist and flavorful, which was surprising to me since most chicken breast tastes bland and dry. Because precooking makes preparation time minimal, I'd buy it again if I was looking for a less expensive alternative to going out to eat.

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Tyson Grilled & Ready Fajita Pizza

Serves 4

ingredients -

1 14-inch pizza crust, baked halfway
2/3 cup finely chopped jalapenos, deveined and seeds removed
4 cloves garlic, minced
1/4 cup olive oil, plus 1 tablespoon
1/2 bell pepper, sliced into thin strips
1/2 large onion, sliced thinly
3 cups Tyson Grilled & Ready Fajita Chicken Strips
1 tablespoon Worcestershire sauce
5 ounces Mexican blend cheese
salt and pepper
Fresh cilantro, for garnish
Sour cream

directions -

1. Preheat oven to 425 degrees. Place pizza crust on a baking sheet. Mix together jalapenos, garlic, 1/4 cup olive oil, and a pinch of salt in a small bowl. Stir to combine and set aside.


2. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add bell peppers and onions; sprinkle with 1/4 teaspoon salt. Cook, stirring often, for 5 minutes. Lower heat to medium and add chicken. Cook for an additional 5 minutes. Stir in Worcestershire sauce to coat; remove from heat.


3. Spread pizza crust with the jalapeno-garlic salsa, discarding any extra oil. Sprinkle with cheese, then spread chicken mixture on top. Bake for 10 minutes. Cool slightly. Slice and serve with cilantro and sour cream.

purple pizza

Don't be alarmed; no killing of Barney took place in this post.

I love it when things just work out, don't you? Opportunely, a craving for pizza came about last week when I made the aforeblogged cheesy bread. I used half the dough to make a loaf and was planning on doing the same with the other half of dough (to answer your question, Elle!), but decided to split it in half and make two pizzas instead.

Pre-baking the shells ensures that it finishes cooking around the same time the cheese gets bubbly, and also because I wasn't using a pizza stone.

Whilst normally I would make a raw sauce, pureeing a can of diced tomatoes and mixing it with all the add ins and letting it set for a few hours, I cooked it instead. Using a crapton of garlic sauteed in olive oil before adding basil and a tablespoon or two of tomato paste to caramelize with salt, then adding a pureed can of diced tomatoes and letting it cook down to evaporate a bit of the liquid. This was incredible stuff, and could have been used just to dip vegetables in or something. Entirely yummy and very quick.

Not having very many toppings around besides pepperoni, I thought outside the pie and decided that the purple cauliflower my mom picked up from the farmer's market a while ago would make an excellent topping, roasted first. Trust me on this.

Also from the farmer's market, and I wish I had brought my camera that day, was a stand with SALT. Nothing. But. Salt. Fleur de sel, Himalayan pink salt, black salt, grey salt, salt, salt, salt! And you could taste it all! Here's the description for the salt I chose:

Murray River Pink Flake Salt

The salt crystals from the Murray River in Southern Australia are delicate peach colored flakes. They have a wonderfully milk flavor. The salt is produced naturally from the underground brines in the Murray Darling Basin.

Uses: The texture is ideal for use as a finishing salt. The crystals melt quickly and evenly making it ideal for cooking and roasting. Also combines well in dry spice blends.

If you want to check it out, visit Charmane's Gourmet Seasonings.

Roasted with garlic, olive oil, and the Murray salt, the purple cauliflower and a mildly sweet flavor with subtle caramelized hints. Besides the sauce, I had to keep myself from tasting too much!

Seriously one of the best pizzas I've ever had. And I had to chuckle when I ate it, for the crust reminded me of the "hippie" crust I tried at a new pizza place (a chain, but I don't discriminate) that was rather tasteless and made me decide that pizza should just have a white dough and leave well enough alone. Alright, I was a bit hasty in forming that biased (I'm Italian) opinion, and this dough made excellent crust.