Let's talk pizza. What's your favourite base? Super-thin and deliciously crispy? Or soft, spongy and thick? I can't make my mind up. I adore carbs, so I love thick crusts, but I also love the crispy texture of thin crusts.
At home I always make thick crusts, but that's just because I can't make thin ones. Do you have a never-fail recipe for a thin and crispy pizza base? Leave me the link to it in the comments section and I'll love you forever! Or better yet, come on over and make 100 of them for me to freeze - that should be enough to get me through the next year or so.
Now I've reeled you in with pizza, I want to take a minute or two to talk about something else. Pink Recipe Box is where I share my favourite recipes, but sometimes I get the urge to share more personal stuff, with the hope of helping others out there who might be in the same boat as me. Today I want to talk about finding balance and when it's the right time to let something go. Being a freelance writer, I have to constantly be on the lookout for more projects to ensure that I can pay the bills at the end of the month. This sometimes leads to me taking way too much on in an effort to achieve my full potential and be the best I can be.
As well as being a freelance writer, I'm also - as I'm sure you've guessed - a food blogger. I sometimes look at other food blogs and see their drool-worthy recipes and amazingly beautiful photos and wish Happy Healthy Motivated could be more like that - especially when I read that some bloggers earn $1,500-$2,000 each month from their blog alone. I'd love to be able to spend hours developing a recipe, cooking/baking and photographing it and calling it work, you know? Unfortunately Happy Healthy Motivated isn't quite that successful yet!
(Yes, I totally take my blog photos on my desk - it has the best lighting!) So, I've got my freelance writing, my food blogging aaaaaand I'm at the beginning of setting up a third brand new business which I'm hopefully going to be able to share with you in the coming weeks. My problem is I see potential absolutely everywhere and whenever I take time out, I always think I should be doing something better. Sitting watching TV - I should be searching for my next job. Reading an ebook on my Kindle - I should be researching how I can publish my own ebook. Staring at beautiful food photos on Pinterest - I should be practising with my own camera.
Today I've realised that I can't dedicate all of my time to work every minute of every day. I'm not kidding you - sometimes I've sat at my desk from 8am until 10pm and I'm not going to lie - when I check my PayPal account at the end of the month, the feeling is amazing. But is it really worth it to feel constantly mentally drained and in a sense a complete failure or slacker if I'm not spending every waking minute of my day working? I have a feeling it's not.
I just wanted to share that little piece of my life with you guys today with the hopes of reaching out to some of you who feel the same, because I'm sure you're out there! I'm not saying I'm an all-knowing guru who has the solution - believe me, I don't - but sharing and knowing you're not alone in how you feel is half the battle, right?
Anyway, enough with the serious stuff and back to PIZZA! Everything about it is amazing, from the sky-high crust to the ooey gooey cheese and perfectly-seasoned fajita chicken.
Chicken Fajita Pizza
for the crust
- 1 teaspoon dry active yeast
- ¾ cup warm water
- 1 cup whole wheat flour
- 1 cup all-purpose white flour
- 1 tablespoon brown sugar
- ½ tablespoon olive oil
- pinch salt
for the pizza
- ½ cup pizza sauce - here's my recipe for simple homemade pizza sauce
- 1 small onion
- ½ red pepper
- ¼ cup sweet corn
- ¼ cup kidney beans
- ½ chicken breast
- 2 tablespoons fajita seasoning
- Mexican cheese
- In the bowl of your electric mixer with the dough hook attached, mix together the warm water, yeast, sugar and oil.
- Leave to rest for 15 minutes until foamy then add in the flours and salt. Mix on a low speed until combined then increase the speed to medium and mix for 5-6 minutes until you have an elastic dough.
- Grease a large bowl and place the dough inside. Cover it and leave to rise in a warm place for about 90 minutes, or until doubled in size.
- Whilst the dough is rising, prepare the pizza toppings. Finely slice the onion and red pepper.
- Pour a tiny bit of olive oil into a frying pan and fry the onion, red pepper, sweet corn and kidney beans until everything is soft - around 10-15 minutes.
- Poach the chicken in a saucepan over a medium heat for around 15 minutes or until fully cooked through. Pour out the water and shred the chicken using two forks. Toss with the fajita seasoning until all the chicken is covered in the mix.
- When the dough has risen, punch it down and place onto a greased or lined pizza-baking tray. With a rolling pin, roll the dough so it covers the baking tray, making the dough thicker around the edge of the tray, almost like a shallow bowl.
- Smear the crust with pizza sauce and sprinkle on the onion, pepper, sweet corn, kidney beans and fajita-seasoned chicken.
- Top with Mexican cheese and bake for around 20 minutes or until the crust is golden and the cheese is all melted and bubbly.