Linda Gassenheimer | Tribune News Service (TNS) 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 pizza crust.
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. COUNTDOWN: Preheat oven to 450 degrees.
Prepare all ingredients. Unroll dough onto the counter. Complete recipe.
SHOPPING LIST: To buy: 1/2 pound grass fed skirt steak, 1 bottle chili powder, 1 bottle garlic powder, 1 can olive oil spray, 1 green bell pepper, 1 red onion, 1 small container coarse cornmeal, 1 8-ounce container ready-to-bake thin crust pizza dough (such as Pilsbury), 1 jar mild chunky salsa and 1 package shredded reduced-fat Monterey Jack cheese. Recipe by Linda Gassenheimer 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.