This week we tossed together a delicious pizza (pizza’s big on the menu with a teenager in the house) with a Tex-Mex twist. The photos didn’t turn out well, so you’ll just need to use your imagination! It’s worth the effort – this is going on my go-to list!
The baking pan we used was one of those large oven sheets that usually comes with your oven; for that size you’ll want about 4 cups or more of bisquick, with enough water to knead it into a springy dough.
Mix the Bisquick dough (click here for a DIY mix) with enough water to make an elastic dough, then roll it out and put in onto a buttered pan (I use coconut oil). You can either leave it raw to top with the ingredients, or pre-bake it a bit.
2 Chicken breasts, diced and cooked with:
2-4 shallots, sliced in thin rings
a handful of freshly chopped coriander
lime juice – a good dose to sauté into the meat and onions
Salt and pepper to taste
Sauté this mixture together until the meat is cooked through, and remove from heat. Into the warm mixture, toss:
1 small can of garbanzo beans
1 small can of kidney beans
a handful of cherry tomatoes, halved
spices to taste (fajita spice mix, or chilli powder, or a bit of mesquite spice)
Toss to combine, then set aside.
a handful of black olives, chopped
300 gr. grated cheese of choice (Cheddar would work great, but there are several Swiss cheeses that are great alternatives too)
Preheat your oven to 220°C (430°F)
Slice 1 avocado in “half-moon” slices, and chop the olives; distribute both over the crust.
Pour the pan mixture over the avocado and olives, spreading it out to the edges evenly.
Top with the grated cheese and pop into the oven.
Bake ~20 minutes or until the cheese is melted and browning slightly.