So, I really have two recipes for you today, and they are both perfect easy weeknight meals. Those are my favorite kind of meal. Easy and fast. These also happen to be delicious andwill get eaten by all members of my family. With smiles on their faces. That’s kind of a big deal.
First, the fajitas. We love most things Mexican at our house but this is a definite favorite. There is nothing complicated about putting these together. We’ve used chicken or steak and love both. It can even be already cooked and cut meat leftover from something else.
This crust is kind of amazing. It is not my favorite crust, but it is my favorite how-did-it-get-so-late-I-need-dinner-to-be-ready-quick crust. There are several things that I love about this pizza crust:
1. It’s fast. I timed it just so I wouldn’t lead all of you wonderful people astray, and start to finish this whole pizza was done in 32 minutes! That’s faster than delivery people!
2. It’s healthy. At least healthier than a lot of crusts out there. I mean, I got it from an Eat Better America calendar. That’s got to means something, right?
3. It’s versatile. Since it is a cornmeal crust, it certainly does lend itself to toppings such as this fajita pizza or a taco pizza (which I will share soon) but I have also used it with simple store-bought pizza sauce, pepperoni and cheese. The original recipe is also meant to be a thin, crispy crust which we do sometimes. But sometimes I want a thicker, softer crust and this works for that too (see notes).
4. It tastes great!If it weren’t for my picky family, I would probably use this crust all the time. I love the cornmeal that gives it a little flavor and that it can go crispy or deep dish depending on my mood (and it changes daily).
- 1-1/2 cups all-purpose flour
- 1 Tablespoon sugar
- 1-1/4 teaspoons regular active dry yeast
- 1/4 teaspoon coarse (kosher or sea) salt
- 3/4 cup warm water
- 1 Tablespoon olive oil
- 1/3 cup yellow cornmeal
- additional cornmeal (about 2 Tablespoons)
- 1 recipe fajitas (below)
- 2 cups shredded Monterrey Jack Cheese
- In bowl of stand mixer fitted with paddle attachment (not bread hook), combine 3/4 cup of flour, the sugar, yeast, and salt.
- Stir in warm water and oil. Mix on low speed 30 seconds, then on high speed for 1 minute.
- Stir in 1/3 cup cornmeal and remaining flour to make soft dough.
- On lightly floured surface, knead dough until smooth and elastic, about 5 minutes.
- Cover, let rest 10 minutes. While you're waiting, heat the oven to 450 degrees and get your toppings ready.
- Spray cookie sheet or baking stone with cooking spray and then sprinkle with additional cornmeal.
- For thin, crispier crust: roll out dough on prepared pan to desired thickness and prick with fork. Bake 6-8 minutes just until the edges begin to turn brown. Then add desired toppings and bake again for 5-8 minutes until the cheese is melted and edges are golden brown.
- For thick, softer crust: roll out dough on prepared pan to desired thickness. Top with desired toppings and bake for 12-15 minutes until the edges are brown and cheese is melted.
I often double the crust recipe and it makes enough for a thicker crust in a smaller baking sheet (I use a Pampered Chef Stoneware Bar Pan) and another small crust for the child who says only cheese and means ONLY cheese, as in no sauce of any kind.
Also, there is usually enough sauce with the fajitas themselves that I don't add anything else, but if you want to you can spread some salsa on the crust before the fajita mix.
- 1 Tablespoon oil
- 1 large onion, sliced thin
- 1 medium red or green bell pepper, sliced
- 1 pound chicken, cut in 1 inch strips
- 1/4 cup water
- 1 packet fajita seasoning (we like Lawry's)
- Heat half the oil in large skillet on medium-high heat. Add onion and bell pepper; cook and stir until tender. Remove from skillet.
- Add other half of oil to pan and, once heated, add chicken. Cook until heated through and no longer pink, about 3 minutes.
- Stir in seasoning mix and water. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 3 minutes, stirring occasionally. Return vegetables to skillet; cook until heated through.
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