Skillet Crust and Pesto Chickpea Pizza


 It's Friday!!! And what does that mean? Pizza Pizza!!!!But not just Fridays…pizza happens more times then not in our house…It's the misters favorite food and for real, he could eat it everyday, all day.…He is kind of made of the stuff. As for me, well I don't mind making it for him because it's easy. And because I am making it, it doesn't have 8 million calories, 9 million grams of fat and have 10 million milligrams of sodium like takeout of frozen.  My pizzas are for the most part pretty freaking heathy. It really depends on how its topped. Like take this one.. Homemade pesto, good quaility cheese, (you can use vegan or low fat) chickpeas and tomatoes. Not to shabby. And really, it isn't any more complicated then calling the take-out place or unwrapping the frozen plastic disk from the box. All you need is some good dough (I guess you could use store bought) and some good quality toppings… and you're there…Pizza in your face.

For this pizza I used the skillet cooking method. This crust is one of  the misters favorites. It is a basic pizza dough but cooked on the stove in a skillet. It's almost like a pita bread, but not. And I like to make it this way because its really fast (once the dough is made) and I can even make up a few crusts to have on hand for later.

Fast, healthy, and tasty…..Why not eat pizza every day? 


Not too many ingredients here. 3 cups of all purpose flour or 2 cups all purpose and 1 cup white whole wheat. A teaspoon salt, a teaspoon honey (use sugar if vegan), yeast and warm water… 

Start with the dough.  Add honey or sugar to yeast and warm water and let sit to active, which should take about 5 minutes.

 Mix together the salt and flour(s) and add the foamy yeast mixture. Mix until it all comes together and dump out onto a floured surface. (if the dough seems to dry add a splash of water..if way to wet, add a little flour) Give the dough a good 2-3 minute knead session, adding flour as needed to keep the dough from sticking. Form a nice ball, place back into bowl and drizzle with oil. Cover bowl with a towel and stick in warm place to rise for about an hour or until it has doubled in size.


When dough has doubled, dump back onto a floured surface and divide into 4 equal sized balls (or as many balls at whatever size you want)

Now you have a few choices here. You can either cook up all the dough now if you need it, or freeze dough balls for future use. If you think you are going to make pizza again within the next few days, it can be refrigerated, or you could also blind bake the dough and freeze or fridragerate that and have pre baked crusts all ready to go. So many options… just do whatever works for you. 


To make the dough in a skillet, oil the bottom of a 15 inch skillet, turn burner on to high and let preheat until the oil is sizzling. Roll dough out to roughly the size of the skillet and when it has preheated, place dough on in there and let cook for about 3-5 minutes, or until the dough starts to bubble and the bottom has started to brown. Turn burner down to medium and flip. Cook this side for another 3-5 minutes.

If you want oven crust, just roll out and place on a baking sheet and bake with topping on at 475 degrees for about 20 minutes


Now the crust is ready for the toppings!!

Preheat the oven to 450 degrees. 

Smear the pesto (for this pie, I used the last of my homemade pesto from last summer…sad face) Mince garlic and distribute evenly on top of that. Then do the cheese, followed by the tomato slices and chick peas. Sprinkle with a bit of salt, cracked pepper and some parmesan cheese. 

Stick into oven for 10 or so minutes or until the chesse is nice and bubbly and the crust os crispy and brown.


And that is pizza. A super duper, yummy, healthy, not too fatty or overly salty…  can be eaten breakfast lunch or dinner time, pretty, satisfying, pizza.  

Make it for yourself, for you lover, for a friend. Make it in the shape of a heart or an elephant. Give you kid(s) a ball of dough and have them make their own… I know… such a good idea. 

Everyday, all day.. Happy Friday and Happy Pizza

Stay warm!


Skillet Pizza Dough and Pesto Chickpea Pizza

For the dough ..Makes about four 10 inch pizza doughs or three 12 -14 inch doughs. This is also the same recipe I use for all of my pizzas (skillet and oven)

  • 3 cups of all purpose flour or  2 cups all purpose and 1 cup white whole wheat
  • 2 1/4 teaspoons of yeast or 1 packet
  • 1 teaspoon of honey or sugar
  • 1 teaspoon salt
  • 1 1/2 cups warm water

The Pizza Toppings (for a 15 inch crust..adjust amounts to your need or liking)

  • 1/4 cup of pesto
  • 1 large  roma tomato thinly sliced
  • a few cloves of garlic minced
  • 1/1 cup of prepare chick peas.. rinsed and drained
  • 1/2- 3/4 cup of cheddar cheese (or any kind you like..use vegan cheese if you want too)
  • salt, pepper, and parmeasan (optional) to sprinkle on top

To start, place honey, yeast and water into a jar or bowl and let sit to active until mixture starts to foam. Mix together flour and salt into a large bowl and add in yeast mixture. Stir until combined and dump onto a well floured surface. Knead dough for a a few minutes and form into a ball. Place back into bowl, drizzle with oil and top with a towel. Place somewhere warm to rise for an hour, or until dough has doubled in size.

When dough is done rising, dump back onto floured surface and divide into 4-8 equal sized balls.( 4 balls make  15 inch pizza… 8 balls are good for individual size pizzas) Place whatever dough you are not going to use into a closable plastic bag and either stick in fridge(if using within a few days) or freeze for future use.

Place skillet on high heat on stove and drizzle with oil. Also, preheat oven to 450 degrees. Roll out you dough and when the skillet is has gotten really hot, place dough right on in. Let cook for about 3-5 minutes or unit the cough has started to form bubbles and the bottom has started to brown. Turn heat down to low and cook other side for another 3-5 minutes or until browned. 

Now pizzafy it.. Add on the toppings. Smear with pesto, add minced garlic, then evenly sprinkle cheese. Top with the chick peas and the sliced tomatoes. A sprinkle of salt and pepper and a dusting of grated parmesan……Right into the oven for about 10 minutes to melt it all together…..

Pizza Pizza!!!

Jalapeño Lime Tortilla Chips from Scratch

IMG_7418 How awesome will you be when you bring the most freaking amazing tortilla chips to the party this weekend? You will be like.."what, it ain't no thang.. I am just good like that" Yes, yes you are.

And yes, I am assuming that you will be making these awesome chippers to share at a Super Bowl part this weekend. I say this because even as I sit here writing this (with the TV on) there has been nothing but football talk…deflated balls, hot wings, half time shows and commercials. It's almost as big as Christmas.  Got to get the decorations, the special game day food and your football jerseys. It's crazy and all over the place. So that's why I am assuming you are making these for the game.  But if you not going to be participating in any football parties.. by all means, make these chips for yourself anyways. Celebrate you day! Have a non football watching party. Or just make these whenever.  Jalapeño Lime chips for everyday! 

Note: You can make these chips without the jalaeno and or the lime if you need or want to. You can also stop after the first step and have some dank corn totillas for tacos ands stuff..But definitely make the chips… worth it for sure!

IMG_8074     IMG_8093

All the stuff.. Masa harina, hot water, salt, a lime and a jalapeño. Zest lime and place half the zest into a glass bowl with oil and either sit on warm oven or microwave for 30 seconds to infuse.  Puree the jalapeño with a cup of hot water and add the puree and half the zest of a lime, plus salt, to the masa harina. Mix it all up with another 1/2 cup of water or enough to make the dough resemble play dough… You can add more water or masa if you dough is to wet or dry. 

IMG_8160Knead dough a few times just to make sure it's completely uniformed and divide  into 12-14 equal pieces. Place balls on a plate and cover with a wet paper towl to keep from drying out.

 I do not own a tortilla press so I used what I had… wax paper, a wooded cutting board and brunt force. I took each ball and place it between the two pieces of the waxed paper, placed the cutting board on top, and with all my might and body weight, pressed down to smoosh.  It works like a charm.

IMG_8174My cast iron skillet is big enough to cook 2 -3 at a time, but doing one at a time is cool too. Preheat the skillet to medium heat. Cook each tortilla for about 2-3 minutes ( or until starting to brown) on each side. IMG_8185Half way there to chips!!!

With my fingers ( you can using a basting brush for sure), I rubbed a little of the lime oil all over  both sides of each tortilla. Stacked a few high,  then sliced those tortillas into triangle shapes. If you  want to go crazy, you could cut them into strips or even use a cookie cutter and do some fun shapes… but triangle are easy, classic, and practical. A good shape for dipping!

IMG_8210Placed all nice and cozy on a baking sheet. trying not to overlap. Into a 400 degree oven for about 20 minutes to complete the chip making process.. After about 15 minutes, check for doneness. When nice a crispy, remove from oven, squeeze  lime juice all over and sprinkle with salt. I then stuck them back in the oven for a few more minutes just to dry the lime..

IMG_7415After cooling down, take those chips and stick them in a bowl. 

Eat a few, but wait and save them for the party. Or better yet, make a few batches. Bring a batch, eat a batch. (Its ok, you are allowed)

Eat with some salsa, maybe some of this guacamole, or just as they are…Anyway is the right way as long as you are eating!

Have fun making these and have fun getting read for the party this weekend (Super Bowl or not!)


Jalapeño Lime Tortilla Chips

Makes 12-14 tortillas.. then made into a medium bowl of tortilla chips.


  • 2 cups masa harina
  • 1 1/2 to 1 3/4 cups hot water
  • 1 teaspoon salt
  • 1 lime (juice and zest)
  • 1 large or 2 small jalapeños 
  • 2 tablespoons olive oil
  • salt

To start, zest lime and add 1/2 of the zest to bowl with the oil. Place oil on warm spot on stove to let the oil infuse the limeness. 

Take jalapeno and puree with 1 cup of hot water. In a large bowl, add puree  and remaining lime zest to the masa harina and mix, adding an additional 1/2 to 1 cup of hot water until the dough  resembles  play dough, not to soft, but not to dry and completely incorporated

Divide dough into 12-14 balls and place on a plate  under a wet paper towel to keep dough from drying out. 

One at a time, take a dough ball and place between two pieces of wax or parchment paper. Place either a plate or cutting board on top and press down as hard as you can (you could even stand on it). Remove flatten tortilla from paper and place in medium hot skillet. Cook each tortilla for 2-3 minutes on each side.

When all tortillas have been made, lightly rub lime oil on all over both sides. Stack a few on top of each other and cut into triangles. Place pieces on a baking sheets (I used 2) and bake at 400 for 15- 20 minutes or until lightly browned and crunchy. When chips are done, remove from oven, squeeze or sprinkle lime juice on chips and sprinkle with salt. Stick back into oven for another 2 or so minutes to re-crisp from the lime juice. 

Remove and let cool completely, then dump into a bowl