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New Mexico Style Chicken Fajita Pizza
Everything you love about a classic Tex-Mex fajita in a pizza!
1 (12-inch) pizza
12 to 15 minutes
1-1/4 to 1-3/4 cups all-purpose flour
1/2 cup cornmeal
1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)*
3 tablespoons extra virgin olive oil
3/4 cup refried beans
1/2 cup salsa, divided
6 to 8 ounces cooked chicken strips (about 1-1/4 cups)
1 cup bell pepper strips
1/2 cup sliced red onions
1/2 to 1 teaspoon garlic salt
1/2 teaspoon ground cumin seed
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup chopped fresh cilantro
Preheat oven to 425°F.
Combine 1/2 cup flour, cornmeal, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Combine beans and 1/4 cup salsa; spread over crust. Top with chicken, peppers and onions. Combine garlic salt and cumin; sprinkle over pizza. Evenly sprinkle cheese over pizza.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned. Garnish with remaining 1/4 cup salsa and cilantro.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.