If you're looking for a quick and crowd-pleasing weeknight meal, this is it: Fajita pizza takes two popular dishes and mashes them together, resulting in a delicious dish you'll soon be adding to the regular dinner rotation.

Fajita pizza is a slam dunk as far as weeknight dinners are concerned. It's a mashup of Mexican-inspired flavours with probably the most widely beloved dish in the world (who doesn't like pizza?!). It's delicious with homemade or store-bought pizza dough, and you can mix and match the toppings and seasonings based on your family's preferences. (Heck, you can do one side plain cheese and the other side with all the fixings.) Want to get a head start? Chop all the veggies the night or morning before so they're ready to roast the second you walk into the house. Roasting takes a few extra minutes, but this step is well-worth the added time.

Ingredients for Fajita Pizza

1 medium zucchini
1 small eggplant
1 red, orange or yellow bell pepper
olive or canola oil
1-2 garlic cloves, crushed
1 lb pizza dough (thaw in advance, if frozen)
1/2 cup tomato or pizza sauce
4-6 thin slices prosciutto or salami, cut into strips
3-4 cups shredded mozzarella
1/4-1/2 tsp chili powder, cumin, paprika, garlic powder, onion powder and/or oregano (mix and match to your family's tastes)

NOTE: You can use any protein to top this pizza, if salami or prosciutto aren't your jam. Roasted or rotisserie chicken, ground beef or pork or even crumbled tofu will work well. Also, a squeeze of lime juice on the whole finished pizza adds a nice pop of unexpected flavour, and your kids won't be mad about a side of sour cream or guacamole for dipping.


Directions for Fajita Pizza

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Thinly slice the zucchini and eggplant lengthwise, then chop into 1-inch pieces. Core pepper, removing seeds, and chop into 1-inch pieces. Add veggies to the prepared baking sheet. Drizzle with olive oil, then add garlic and season with salt, pepper and any additional seasonings from the list provided. Toss to coat. Arrange seasoned vegetables in a single layer for even roasting.
  3. Roast in the middle of the oven for 20-25 min, turning halfway through, until veggies are tender and slightly caramelized. Once done, remove from the oven and allow to cool before handling.
  4. On a lightly floured surface, roll pizza dough out into an oval or circle. Place the rolled dough onto a pizza stone or baking sheet (TIP: If your dough tends to stick, treat your pan in advance with a little olive oil or corn meal.) Spread tomato sauce on the pizza base, then add the roasted vegetables and prosciutto or salami. Sprinkle with cheese.
  5. Place the pizzas in the preheated oven and bake for 10-12 min, or until the crust is golden and the cheese is melted and bubbly. Remove from the oven, slice and serve immediately.

Serves 8.