Tex-Mex pizza with chicken

Texmexpizza is a great way to vary the Friday taco. This one with chicken tastes good for both kids and adults.


550 g mel, helt tipo 00

1/2 pk pizza yeast

1 ts salt

1 teaspoon sugar

1 tbsp olive oil

About. 3 dl cold water

Knead everything well together and let it rise. The dough is perfect, when it is so moist that you just manage to roll or press it out, then add enough water, if necessary. adjust with flour.

When I make pizza, I let the dough enjoy itself for a long time, preferably in the fridge overnight. I take it out approx. 1 hour before I use it and let it rise on the bench, before I push / roll it out and let it rise for approx. 30 minutes. For Italian pizza, it is rolled very thin and for pizza with an American base a little thicker. If you make the pizza dough the same day as you are going to use it, it can be left on the counter and raised for a minimum of 1 hour. I always fry the bottom at high temperature for a few minutes, before I put on the filling.


400 g kyllingstrimler
1 finely chopped onion
2 tablespoons homemade taco seasoning, if necessary. 1 bag pre-purchased
1 glass of taco sauce, on request
J alapeño from glass (if you want the pizza hot)
1 pk fox cheese, preferably well stored
Fry the chicken and onion in a little oil until it has a nice brown color. Add spices and taco sauce and stir goods together. Spread the mixture over the pizza base. Add cheese, tomatoes and jalapeño. Bake in the middle of the oven at 200 degrees. When it just starts to get a little color, stick the tortilla chips into the pizza. They taste extra good when they get a little warm.
After frying:
Glue in boats
Add limes and coriander just before serving. I serve the pizza with guacamole or sour cream.
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