2 Recipes I Love

This is the recipe I use for homemade pizza crust:

Ingredients
1 pkg active dry or fresh yeast
1 tsp honey
1 cup warm water, 105-115 degrees
3 cups all-purpose flour
1 tsp kosher salt
1 Tbs extra-virgin olive oil, plus additional for brushing

Directions
In a small bowl, dissolve the yeast and honey in 1/4- cup warm water

In a mixer fitted with a dough hook, combine flour and salt. Add the oil, the yeast mixture, and the remaining 3/4c of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean damp towel and let it rise in a warm spot for about 30 minutes (when ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Place a pizza stone on the middle rack of the oven and preheat oven to 500 degrees.

To prepare each pizza, dip the ball of dough into flour, shake off excess, and stretch. Press into an 8" circle, lightly brush with oil, add toppings. Slide onto stone (I use parchment paper on the stone) and bake until pizza crust is nicely browned (10-12 minutes).

(from Wolfgang Puck)

Best Ever Chicken Fajitas
4 Tbs vegetable oil
2 Tbs lemon juice
1 1/2 tsp seasoned salt
1 1/2 tsp dried oregano
1 1/2 tsp ground cumin
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper flakes
1 1/2 lbs boneless skinless chicken breasts, cut into thin strips
1/2 md sweet red pepper, in strips
1/2 md green pepper, in strips
4 green onions, thinly sliced
1/2 cup chopped onions

In zip-lock bag combine 2 Tbs oil, lemon juice, and seasonings. Add chicken, seal and coat, refrigerate 1-4 hrs.

In large skillet saute pepper and onion in remaining oil. Remove and keep warm. In same skillet cook chicken and marinade over med-high heat for 5-6 minutes. Return pepper mixture to chicken and heat through.

Enjoy!