Baja Chicken Taco Pizza

I think a recipe post is way overdue :) This was from a couple weeks ago but I'd been really been wanting to utilitze my bread maker and what better way than to make some pizza crust dough! I have to say, this turned out awesome! I've made it by hand many times but it's never been like this.

I found this recipe

CDKitchen.com but there are hundreds of similar recipes online.

 

 

 

 

Ingredients

• 1 cup and 2 tbsp warm water
• 2 tbsp oil
• 3 cups bread flour
• 1 tsp sugar
• 1 tsp salt
• 2 1/2 tsp active dry yeast
• 1 tbsp pizza seasoning {not in the original recipe} 

Directions

1. Place ingredients in pan in order listed or as directed per machine instructions. Select white dough cycle.
2. When machine is finished, remove and form into crusts. Top with desired toppings and bake at 400 degrees F for 18-20 minutes or until crust is light brown.

Now, on to our "desired toppings." :)

 

I like to experiment with my homemade pizzas so this week I found the

Baja Chicken Taco Pizza in my Simple & Delicious magazine. I also have to make a "regular" pizza for Adam just in case he doesn't like my creation :) His usually includes a garlic alfredo sauce, mozzarella cheese, chicken, grilled onions and mushrooms. Topped with a little cheddar cheese.

 

Ingredients

• 1 cup ranch salad dressing
• 1/4 cup salsa
• 1 tablespoon lime juice
• 3 tablespoons minced fresh cilantro
• 2 cups cubed cooked chicken breast
• 1 envelope taco seasoning
• 1 prebaked 12-inch thin pizza crust {obviously, I used the homemade version above}
• 1/2 cup chopped tomato
• 1/2 cup finely chopped red onion
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 2 cups shredded lettuce
• 2 medium ripe avocados, peeled and thinly sliced
 

Directions

1. In a blender or food processor, combine the salad dressing, salsa, lime juice and cilantro. Cover and process on high for 1-2 minutes or until smooth; set aside. In a small bowl, combine chicken and taco seasoning; set aside. 
2. Place crust on an ungreased 12-in. pizza pan. Spread salsa mixture over crust. Sprinkle with the chicken mixture, tomatoes, onion and cheese. Bake at 425° for 17-20 minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with lettuce; top with avocado slices.

Word to the wise... don't taste the sauce before it's cooked. It totally tastes weird and I thought I'd had a horrible recipe on my hands... it turned out SO good. Even Adam liked it and he doesn't usually care for recipes like this.

 

 

 

 

 

 

 

Cheers!

 

 

 

 

Meal Plan #13!

June 13th - 19th

Well well well... all settled in and meal planning again :) Last week worked out perfectly {and everything was oh so yummy!} I posted the French's Onion Chicken {with a twist} here - oh it's one of our absolute favs. And the Angel Chicken Pasta was absolutely mouth watering as well.  

So on to week 13! In case you are wondering... I got my new Taste of Home Simple & Delicious magazine this week and am using it to it's full extent. There are so many yummy looking summery recipes! I'm excited for this week!

Monday: Baja Chicken Taco Pizza {We'll probably make a 2nd normal pizza as well... just in case this one's "not" for Adam} :)
Tuesday: Hoisin Pork Wraps
Wednesday: Turkey Bacon Burgers... cause they sound good :) The Kirkland brand are delish!
Thursday: Crabby Alfredo --> I'm a little leery of this but Adam said he'd like a pasta recipe each week... and I wanted to switch it up?! We'll see...
Friday: Creamy Chicken Enchiladas
Saturday: I'll be out of town at the Tim McGraw concert at the Gorge Amphitheater {jealous?} So for once, Adam & Landon are on their own :)
Sunday: Since it's Father's day and I won't be back in town until midday {worst wife of the year award!} I think I'll let Adam pick what he'd like to do or have for dinner. Stay tunned! :)

The Grocery List:

1 cup ranch salad dressing

1/4 cup salsa

1 tablespoon lime juice

3 tablespoons minced fresh cilantro

2 cups cubed cooked chicken breast

1 envelope taco seasoning

1 prebaked 12-inch thin pizza crust

1/2 cup chopped tomato

1/2 cup finely chopped red onion

2 cups (8 ounces) shredded part-skim mozzarella cheese

2 cups shredded lettuce

2 medium ripe avocados, peeled and thinly sliced

1 boneless whole pork loin roast (3 pounds)

1 cup hoisin sauce, divided

1 tablespoon minced fresh ginger root

6 cups shredded red cabbage

1-1/2 cups shredded carrots

1/4 cup thinly sliced green onions

flour tortillas (8 inches)

4 kirkland brand Turkey burgers

Bacon

Whole wheat burger buns

4 cups cooked egg noodles

1 package (16 ounces) imitation crabmeat, chopped

1 jar (16 ounces) Alfredo sauce

1 rotisserie chicken

2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1 package (8 ounces) cream cheese, cubed

4 cups shredded Mexican cheese blend