I guess I’m showing my age, but thinking back to the late ‘40s and early ‘50s, food choices seemed mundane by today’s standards. Most of us grew up eating what our grandmothers taught our mothers to cook. So, if your ancestors came from Germany, you ate German fare, and if they were Italian, you were served a lot of pasta.
Today, on the other hand, our meals include dishes from all over the world, from lasagna to stir-fried Chinese vegetables to Mexican burritos. We’ve come a long way from simple “meat and potato” dinners, although some still prefer those basic foods.
I’m always open to trying new things, and occasionally I’ll run across a recipe that, once I’ve tried it, becomes a regular meal in our house. I keep a special recipe box just for favorites because if I didn’t, I’d never find them again and would have to spend hours going through cookbooks and magazines attempting to locate them.
This recipe for Chicken Fajita Pizza came from my “favorites,” and it’s a dish that never would have been on the table when I was growing up. But, it’s an unusual Mexican-Italian combination my family has come to enjoy!
CHICKEN FAJITA PIZZA
1 (1/4-ounce) package active dry yeast
1 cup warm water
2 1/2 cups all-purpose flour
4 tablespoons vegetable oil, divided
2 teaspoons salt, divided
1 teaspoon sugar
1 pound boneless, skinless chicken breasts, cut into strips
2 cups sliced onions
2 cups sliced green peppers
2 teaspoons chili powder
1 teaspoon garlic powder
1 cup salsa
2 cups (8 ounces) shredded Monterey Jack or Mozzarella cheese
In a bowl, dissolve yeast in water. Add flour, 2 tablespoons oil, 1 teaspoon salt and sugar. Beat vigorously by hand 20 strokes. Cover and let rest about 15 minutes. Divide dough in half; press each portion into a greased 12-inch pizza pan. Prick dough several times with a fork. Bake at 425 for 6-8 minutes.
In a skillet, saute chicken in remaining oil until juices run clear. Add onions, peppers, chili powder, garlic powder and remaining salt; cook until vegetables are tender. Spoon over crusts; top with salsa and cheese. Bake for 14-18 minutes or until crust is golden and cheese is melted. Makes 2 pizzas (8 slices each).
Note: I marinade the chicken in a mixture of Italian dressing and lime juice for several hours before sauteing so the chicken is more flavorful
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
