Spooky Southwest Pizza

Spooky Southwest Pizza

  • Beginner
  • 4-5 servings
  • 1 hr 30 min
Baking Success Or Baking Mess

Ingredients

Dough:
2 tsp Fleischmann’s Pizza Yeast
1 tsp sugar
1 cup warm water
3 Tbsp olive oil
2 tsp salt
2 ½ cups all purpose flour, plus extra for dusting
3 tsp Fleischmann’s Bread Booster

Pizza:
1 can refried beans
1 Cup precooked sliced chicken breast, tossed in taco seasoning
1 Cup pico de gallo, drained
1-2 Cups shredded Tex-Mex cheese
1/4 Cup chopped green onions
2 Cups sour cream
Black olives for spiders!

Instructions

Dough:



  1. Mix yeast, sugar, and warm water in a large bowl (you can also use a stand mixer fitted with the dough hook). Let stand 3-4 minutes until yeast begins to foam.

  2. Add olive oil and salt to yeast mixture.

  3. Stir in most of the flour and your bread booster reserving about ½ cup of flour, until dough starts to come together.

  4. Take a look at your dough. If it is still too wet, add remaining flour a bit at a time and knead between each addition. The dough should pull itself into a ball as you stir but should still be slightly sticky to the touch. If the dough is too dry, add a splash of water or olive oil and stir or knead to work the liquid into the dough.

  5. Cover dough with a tea towel and let it rest for at least 10 minutes. (If you have more time, let it rest for up to an hour to develop more flavor).

  6. Turn dough onto a lightly floured surface and roll or shape normally.


Pizza:



  1. Pre heat oven 450

  2. Roll out your pizza dough onto your pizza pan.

  3. Spread a layer of refried beans evenly onto your dough.

  4. Next add your pico de gallo, and then your chicken.

  5. Top with shredded cheese and then bake for 10-15 minutes until crust is golden brown.

  6. Remove from oven and sprinkle with green onions.

  7. Place your sour cream in a ziplock bag, cutting the tip. Create a spider web design by slowly piping the sour cream onto the pizza. Add two little black olive spiders and serve to your favourite “little monsters”


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