Here’s a delicious fusion of Tex-Mex and Italian cuisines. I topped my homemade pizza with steak flavored with fajita spices. For an easy pizza crust, I use a ready-to-bake thin pizza crust such as Pillsbury.
It easily unrolls to a thin crust which fills the kitchen with a fresh dough aroma. A tip for a crisp bottom on the pizza is to place a baking sheet in the oven while it preheats. Then put the dough on the heated sheet.
Salsa coats the dough. The heat is up to you. Use a spicy salsa if you like it really hot.
Helpful hints: You can use a readymade pizza base instead of refrigerated dough. It will save time. Omit the first 5 minutes of cooking the dough on its own.
Any type of onion can be used. Any type of Mexican-style shredded cheese can be used. Recipe by Linda Gassenheimer Serves 2 2 teaspoons chili powder 2 teaspoons garlic powder 1/2 pound grass fed skirt steak Olive oil spray 1 cup green bell pepper sliced 1 cup sliced red onion 1/4 cup coarse cornmeal 8 ounce ready-to-bake thin crust pizza dough (such as Pillsbury) 1 cup mild chunky salsa 1/2 cup shredded reduced-fat Monterey Jack cheese +++ Preheat oven to 450 degrees.
Place a baking sheet on the middle shelf of the oven. Spread chili powder and garlic powder on both sides of the steak. Rub them in with a spoon.
Heat a large nonstick skillet over medium-high heat and spray with olive oil spray. Add the steak, onion and green bell pepper. Saute 1 minute.
Turn steak over and saute another minute. Remove steak to.
