Once again, we have lagged on the posting front. Not on the cooking or baking front, and certainly not–heaven forbid–on the eating front. Just the actual taking pictures, writing down ingredients, putting everything into (semi-)coherent sentences, and posting front. This is what happens when you have two lazy bloggers.
Also, take pity on us: the holiday season is fast approaching, which means some long days and nights of kitchen work ahead. We’re tapering for the marathon, as it were.
In any case, please accept our humblest apologies, AND a twofer post: fajita pizza involves not just a pizza recipe, but also one of our lovely guacamole recipes. There is something wonderfully iconoclastic about adding guacamole to pizza, don’t you think?
Warm pizza + cool guac = perfection.
Now, there are other fajita pizza recipes out there. But I promise you that this one is better. The guacamole is the clincher. But if you don’t go for that, the pizza is pretty darn good on its own, too.
A note on the avocados: Ripe avocados should be fairly give a little when squeezed (should feel soft, but not mushy), will generally be very dark green, and the skin should be relatively smooth. We often find it better to buy slightly less ripe avocados a couple of days out from making guac and then letting them ripen on the counter (mostly because you can never be sure you will find perfectly ripened ones on the day you plan to use them!)
2 cloves of garlic, minced
4 tbsp fresh cilantro
juice from about 1/2 a lime
1/2 cup of corn
one vine tomato, seeded and diced
salt to taste
**These ingredients and amounts are merely guidelines. We make guacamole to taste, meaning that sometimes we decide it needs more garlic, lime, cilantro, etc. You can eliminate or add other ingredients as you see fit (we usually skip on onions because neither of us like raw onion, but it is a completely acceptable addition to guac).
1 white onion
1 red pepper
1 chicken breast
approx. 1 tbsp oil
2 cloves garlic
1/4 tsp oregano
1/2 tsp chili powder
salt & pepper to taste
1 cup fresh salsa or pico de gallo
2 cups shredded monterey jack cheese
fresh pizza dough ball
- Using a fork, mash ripened avocados until mostly smooth
- Add garlic, cilantro, lime juice, and salt and mix thoroughly
- Stir in diced tomato and corn
- Taste, and add more salt, lime, or cilantro as needed
- If using prepared dough, remove from refrigerator and let sit out before rolling for 20-30 minutes.
- Prepare the vegetables and chicken for cooking. Chop onion and red pepper into long slices and the chicken into bite-size pieces. Crush the garlic with a garlic press.
- Heat a large skillet and add the oil and garlic. Cook the garlic until slightly browned, then add onions and red pepper. Cook until onions are translucent, then add chicken, oregano, chili powder, and salt and pepper. Cook until chicken is done and remove from heat.
- Preheat oven to 425 degrees Farenheit. If using a metal pizza baking pan, lightly oil and flour the surface.
- Begin rolling out dough, using a rolling pin and your hands (I usually end up using my hands more to stretch out the dough, but a rolling pin helps to start the process). Fit to the pizza pan or stone.
- Spread 1 cup of salsa or pico de gallo onto the dough. Add the cooked onions, peppers, and chicken. Top with 2 cups of monterey jack cheese.
- Bake pizza for about 20 minutes. When the dough browns slightly along the sides, remove the pan and let sit for 5 minutes before slicing.
Enjoy! And may we suggest a lovely pairing of Monk’s sour ale?