A flavorful fusion of Tex-Mex and pizza, this recipe is a crowd-pleaser.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy crust.
Heat the olive oil in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Add the chicken breast to the skillet and cook until lightly browned.
Cut the chicken into small pieces for faster cooking.
Stir in the chili powder, cumin, salt, and garlic powder, mixing well.
Toast the spices slightly to enhance their aroma.
Add the onion and bell peppers to the skillet and cook until they are tender-crisp.
Slice the vegetables evenly for uniform cooking.
Roll out the pizza dough on a pizza pan.
Sprinkle some flour on the pan to prevent sticking.
Pre-bake the pizza dough in the oven for 6 minutes.
This step ensures the crust doesn't get soggy.
Spread the salsa over the pre-baked crust.
Use the back of a spoon for even spreading.
Layer the cooked chicken and vegetables over the salsa.
Distribute evenly for balanced flavors in every bite.
Sprinkle the shredded cheddar cheese on top.
Cover the toppings completely for a gooey cheese layer.
Bake the pizza in the oven for 15 minutes or until the crust is golden and the cheese is bubbly.
Rotate the pizza halfway through for even baking.
Remove the pizza from the oven, slice, and serve hot.
Let the pizza cool slightly before slicing to avoid burning.
