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I like pizza. I always have. I think I could probably eat it every day.
When I went to public school, my favorite hot lunch was pizza. That pizza that doesn't hardly resemble pizza...Yeah. I loved it.
My mom makes a great pizza. Thick, whole wheat crust. Homemade, chunky sauce. Pepperoni. Green olives. It is pretty amazing!
I like Chicago style, stuffed pizza from Giordanos. I like pizza with thin and crispy crust.
I like salty pizza. My two favorite topping are green olives and bacon.
I like Little Caesar's Hot and Ready's.
I really like our local pizza joint, Franco's. The owner, Mario, calls me Bernadetta, in a sing-song kind of way. Who wouldn't want to buy pizza from a chap like that?
Really, pizza might be my food love language.
After chocolate, of course.
As far as making pizza, I make regular pizza. And Chicken Pesto Pizza (pesto for the sauce, plus chicken, feta cheese, mozzarella cheese, kalamata olives, bacon).
On Saturday, I am trying a new recipe for a barbecue chicken pizza that gets grilled. Providing we have our new grill by Saturday.
I also am dreaming up a pizza with that Roasted Red Pepper Pesto, topped with spicy sausage and some kind of cheese. Maybe mozzarella. Maybe something with a little more punch!
My BFF has sent me another pizza recipe to try. A pesto pizza topped with meatballs. As I am always looking for more recipes to that use pesto, I am hoping this is a match made in heaven.
As you can see, we are eating a lot of pizza these days. Really, the sky is the limit-whether you are making a traditional pizza or coming up with new flavor blends.
One the old pizza recipes that I used to make, that I actually hauled out again recently is Chicken Fajita Pizza. The crust was super easy. You mix up the ingredients and let it sit for a few minutes, and then you roll it into the pan.
The filling was easy too. Sauteed green peppers and onions, chicken and salsa. Everything is topped with Monterey Jack cheese.
Chicken Fajita Pizza
1 package yeast
1 cup warm water
2-1/2 cups flour
4 Tbsp oil, divided
2 tsp salt, divided
1 tsp sugar
1 pound boneless, skinless chicken breasts, cut into strips
2 onions, sliced
2 green peppers, sliced
2 tsp chili powder
1 tsp garlic powder
1 cup salsa
2 cups (8 ounces) shredded monterey jack cheese
-Combine flour, yeast, 1 tsp salt, and sugar. Add 1 cup of warm water and 2 Tbsp oil. Beat vigorously by hand until combined. Cover and let rest 15 minutes.
-Preheat oven to 425 degrees.
-Slice chicken and saute in 2 Tbsp oil, until juices run clear.
-Slice green peppers and onions. Add to the chicken with the chili powder, garlic powder and remaining salt. Cook until the vegetables are tender. Add salsa and remove from heat.
-Divide dough in half. Press each half into a greased 12” pizza pan. (or use one 16" or 18 " pan) Bake at 425 degrees for 8 minutes.
-Spoon chicken and vegetables over baked crust. Top with cheese.
-Bake 14-18 minutes until crust is golden and cheese is melted.