Chicken Fajita Pizza

Chicken Fajita Pizza
Mexican Cornmeal Crust

1 T sugar

1 ¼ c warm water

2 t yeast

2 ½ c flour

1/3 c yellow cornmeal

1 ¼ t salt

2 T olive or vegetable oil

Combine sugar, water, yeast and ½ c flour in a glass measuring cup. mix well. Let stand until foamy about 5 minutes. Add rest of flour, salt, oil and cornmeal mix well until dough is smooth. Let dough rest 5-10 minutes. Shape or roll onto pizza pan. Spread sauce and desired toppings on top of dough. Bake at 425 for 15-25 minutes or until crust is lightly brown. (For regular crust omit cornmeal, may need more flour). This crust is rather thick, if you like thinner crust make 2 pizzas.

Chicken Fajita Pizza Sauce
1 can El Pato Mexican style tomato sauce

1 T brown sugar

juice of 1 lime

Mix. (This sauce is enough for 2 pizzas)


1 pkg grilled, sliced chicken

Sliced purple onion

Sliced green and/or yellow pepper

1 can black beans, drained and rinsed

1 c corn, drained or frozen, thawed

1 can sliced olives, drained

2-4 c Mexican style cheese mix

1-2 avocados, sliced, opt. (arrange on top after pizza is cooked)

Serve with your favorite condiments like: salsa, sour cream and chopped lettuce, if desired.

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