1 cup salsa (I used Joe T. Garcia's "Hot")
1/2 cup diced onion (I used half yellow, half purple)
1/4 cup julienned green bell pepper
1/2 lb fajita meat (I used left over beef fajita meat)
Dash of cumin
Dash of chili powder
3 cloves of garlic, chopped
1 avocado, diced
Handful of crumbled Cotija cheese (a Mexican crumble cheese)
2 cups shredded Mexican blend cheese (as always, I used 2% milk cheese)
2 tbsps olive oil
salt and pepper
I also used Joe's left over homemade Mexican rice, reheated
*TIP: To successfully reheat rice so that it's not crunchy, place it in a plastic microwave safe container, add a decent amount of water, put the lid back on tight and microwave long enough for it to steam and the lid to pop up a bit.
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Preheat oven to 400 degrees.
Spread dough onto greased 10x15 (or so) cooking sheet.
Cook dough for approx 8-10 minutes, until edges are lightly browned.
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In the meantime, saute onion, cumin, pepper, chili powder, salt, pepper and garlic in olive oil until vegetables are tender, add meat and stir until meat is heated through (since I used left over already cooked meat).
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Once crust is lightly browned, spread salsa evenly over the top, add 1 cup cheese. Add meat and veggie mixture and top with rest of shredded cheese. Cook 10-15 minutes until crust is brown and cheese is bubbly. Remove from oven, turn oven temp to "warm", spread rice on top of pizza, sprinkle Cotija crumble cheese on top and place back in oven. Once Cotija is melty, remove and let sit at least 5 minutes before slicing.
Serve with fresh avocado on top. Makes 12 slices. Muy Bueno!
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