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)
Toppings
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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