In case you missed it, Cinco De Mayo was yesterday! In honor of this holiday I decided to try a recipe that caught my eye in Shape magazine. I love all things Mexican – chips and salsa, guacamole, enchiladas, tacos, the rice, fajitas….pretty much all of it. I think I could eat it everyday, and be a happy girl! There is a big debate in our house about taco pizza. Is it pizza? Is it Mexican? What is it? My husband prefers to just ignore it and claim it is neither and not eat it. I on the other hand like it a lot. I do not claim that it is real pizza, because really if I want pizza I was the greasy, cheesy, pepperoni goodness – not lettuce. So I put it in a different category all together. But I don’t get it often. Then I saw this recipe for Chicken Burrito Pizza and I said too bad for him, I was making it! No lettuce, so he can’t complain, right? It wasn’t his favorite, but I didn’t expect it to be. I on the other hand thought it was great!! I am so excited for the leftovers for lunch today!
I have a tried and true pizza crust recipe, but decided to try Shape’s recipe for crust. It was good, I might have to use it in the future sometime. They didn’t have a calorie count for the crust alone, just for a whole slice of pizza. A slice of pizza with both of the toppings is only 107 calories. I had more than once slice, for sure – but if I can feel half way decent about eating Mexican I am ecstatic! They called for lowfat cheese, which I didn’t use, and I am sure I put more chicken on the pizza then they called for. But that is the beauty of making your own food, right?
1/2 cup bread flour
1/2 cup whole-wheat flour
3/4 tsp active dry yeast
1/4 tsp salt
1/2 tsp sugar
6 Tbls cold water
Combine the dry ingredients. Create a well in the middle and add the water. Using your hands to gently combine the dough until it comes together (this can take a couple minutes, it is kind of dry). You can either then knead the dough for 10 minutes or until firm and smooth, or you can put it in your electric mixer. Use the paddle attachment, set on the lowest speed for about 10 minutes. Cover with a dish towel, let it rest for 5 minutes.
Roll the dough out to form a 11 inch circle. Place it on a metal pizza pan with small holes in it. Let rest again for 45 minutes before you add the toppings.
Chicken Burrito Pizza
Adapted from Shape
For the Pizza
Salsa (2 Tbls – 1/4 cup)
1 cup mozzarella cheese
1 chicken breast, grilled and diced
4 Tbls black beans (I didn’t use these)
1/4 cup thinly sliced red onion
For the Pico De Gallo
1 large tomato, diced
1 small green chili, diced
1 Tbls chopped fresh cilantro
3 Tbls red onion, diced
For the Guacamole
1 large avocado
3 Tbls red onion, diced
1/2 tsp chili powder
1/2 tsp paprika
Salt and Pepper to taste
Juice from 1/2 of lime
While the dough is resting work on the pico de gallo and the guacamole.
Pico de Gallo – combine tomato, chili, cilantro and onion in small bowl. Season with salt. I squeezed a little lime juice on it as well. Set aside.
Guacamole – Halve an avocado, remove the pit, and scoop out the flesh onto a plate. Using a fork, mash the avocado. Mix in the onion and seasonings. Squeeze in the lime juice. I always taste test, and adjust the seasonings. I really depends on the avocado how much salt and other seasonings you need. So start light, taste and add more if you want. I usually add in tomato with my guacamole, but because this was using pico de gallo as well, I left them out.
Preheat oven to 450 degrees. Spread salsa over the prepared dough. Sprinkle with cheese. Top with the chicken, black beans and onions. Bake for 7 to 10 minutes, or until the edges of the crust are golden brown.
Slice pizza and top slice with a spoonful of guacamole and pico de gallo. Enjoy!!