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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A great pizza with a Mexican flair. I make my own crust, but if you use a commercially prepared crust, this could be quite a quick recipe to prepare. Ingredients:
1 (1/4 ounce) package active dry yeast |
1 cup warm water (110 to 115 ) |
2 1/2 cups all-purpose flour |
4 tablespoons vegetable oil, divided |
2 teaspoons salt, divided |
1 teaspoon sugar |
1 lb boneless skinless chicken breast, cut into strips |
2 cups onions, sliced |
2 cups green peppers, sliced |
2 teaspoons chili powder |
1 teaspoon garlic powder |
1 cup salsa |
2 cups monterey jack cheese or 2 cups mozzarella cheese, shredded |
Directions:
1. In a bowl, dissolve yeast in water.
2. Add flour, 2 tablespoons oil, 1 teaspoon salt and sugar.
3. Beat vigorously by hand 20 strokes.
4. Cover and let rest about 15 minutes.
5. Divide dough in half; press each portion into a greased 12-in.pizza pan.
6. Prick dough several times with a fork.
7. Bake at 425 for 6-8 minutes.
8. In a skillet, saute chicken in remaining oil until juices run clear.
9. Add onions, peppers, chili powder, garlic powder and remaining salt; cook until vegetables are tender.
10. Spoon over crusts; top with salsa and cheese.
11. Bake for 14-18 minutes or until crust is golden and cheese is melted.
12. Yield: 2 pizzas (8 slices each).
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