Post by patricimo54 on Aug 16, 2009 22:58:18 GMT -5
As summer time heat is getting to us all no matter what part of the Continent we live, eating out is always fun, but can put a crimp on the monthly budget.As it becomes necessary to keep heat out of the home, there are many options. Put the rotisserie or toaster oven on the porch, eat cold cuts or chicken salad, or hey lets fire up the grill. The grill is good. So many options to choose from. Today we will focus on Pizza. You don't have to be a master chef to create an excellent meal, just get in touch with your God given abilities and get creative. Know what you enjoy and build on that.
If you haven't read my profile I live in Texas, which was once owned by Mexico. We finally had enough of aristocrats trying to keep us under their thumb and in 1836 kick some a**, but our Mexican brethren have had a major influence on our cuisine. With that in mind I would like to share my version of "Chicken Fajita Pizza" Fajitas isn't Mexican, it Is Texiacan. Lets start with the meat, chicken breast that has been marinated with canola oil and a rub. The rub is as follows,
1 Tbs salt
1 Tbs garlic powder
1 Tbs onion powder
1 Tbsp smoked paprika
1 tsp ground black pepper
1 tsp cumin
1 tsp chipotle powder
Blend together
Prior to placing rub on meat,place breast between plastic wrap and beat to a consistent thickness.
Coat chicken breast with canola oil and then apply rub. Let marinate, then flip and apply to other side.
With meat prep well on its way, it is time to focus on the crust. Simple is good. We have chosen "Pillsbury" pizza dough in a can. Along with a little flour and some commercial BBQ sauce as a base instead of a red sauce we are good to go.
As I grilled the dough, which took very little time, I realized that if not watched closely, you would burn your base. We prefer a thin crisp dough, that is why I rolled it out. If you prefer a thicker base, place it on a cookie sheet and cook it as is.
The grill is hot so you have to act fast. After rolling the dough thinner, roll it up on your rolling pin so that you can unroll it on your grill.
As the meat came off the veggies went on, bell pepper and onion on a base of canola oil. I use my tortilla grill as a fajita grill.
It is at this point that you determine your final toppings. In my case it was a fajita pizza. Chicken meat grilled onions and bell peppers top with cheese.
My Brides diet is limited so she had the same base without the fajita veggies and cheese. Hers was the same BBQ base, but with zucinni and chicken, topped with fresh tomato slices. All were placed on a cookie sheet then back on the grill we go until cheese has melted.
After grilling I topped mine with a little 'Beck of the Rooster'
I hope you enjoy.
If you haven't read my profile I live in Texas, which was once owned by Mexico. We finally had enough of aristocrats trying to keep us under their thumb and in 1836 kick some a**, but our Mexican brethren have had a major influence on our cuisine. With that in mind I would like to share my version of "Chicken Fajita Pizza" Fajitas isn't Mexican, it Is Texiacan. Lets start with the meat, chicken breast that has been marinated with canola oil and a rub. The rub is as follows,
1 Tbs salt
1 Tbs garlic powder
1 Tbs onion powder
1 Tbsp smoked paprika
1 tsp ground black pepper
1 tsp cumin
1 tsp chipotle powder
Blend together
Prior to placing rub on meat,place breast between plastic wrap and beat to a consistent thickness.
Coat chicken breast with canola oil and then apply rub. Let marinate, then flip and apply to other side.
With meat prep well on its way, it is time to focus on the crust. Simple is good. We have chosen "Pillsbury" pizza dough in a can. Along with a little flour and some commercial BBQ sauce as a base instead of a red sauce we are good to go.
As I grilled the dough, which took very little time, I realized that if not watched closely, you would burn your base. We prefer a thin crisp dough, that is why I rolled it out. If you prefer a thicker base, place it on a cookie sheet and cook it as is.
The grill is hot so you have to act fast. After rolling the dough thinner, roll it up on your rolling pin so that you can unroll it on your grill.
As the meat came off the veggies went on, bell pepper and onion on a base of canola oil. I use my tortilla grill as a fajita grill.
It is at this point that you determine your final toppings. In my case it was a fajita pizza. Chicken meat grilled onions and bell peppers top with cheese.
My Brides diet is limited so she had the same base without the fajita veggies and cheese. Hers was the same BBQ base, but with zucinni and chicken, topped with fresh tomato slices. All were placed on a cookie sheet then back on the grill we go until cheese has melted.
After grilling I topped mine with a little 'Beck of the Rooster'
I hope you enjoy.