Japapeños’ Fajita Gumbo needs no introduction. Put it in the oven at 350° F for 45 minutes, take it out, and it’s exactly like the Fajita Gumbo at the restaurant.
But what if we could make it even better? What could possibly improve upon an already perfect dish? Make it pizza.
Ingredients
- Pillsbury thin crust pizza dough
- Japapeños’ Fajita Gumbo
Directions
- Warm up the Fajita Gumbo. The directions say that you should put it in the oven at 350° F for 45 minutes.
- Remove the fajita gumbo, then set the oven to 425° F.
- Roll the pizza dough out on a pan, then poke holes in the dough with a fork. (This will keep the dough from rising too much in the oven.)
- Prebake the pizza dough for 10 minutes.
- Remove the prebaked dough, then spread the Fajita Gumbo on the pizza, pushing the soup to the edges of the pie.
- Place the mixture back in the oven for another 10-15 minutes or until the crust is golden and the bottom is crackly.
Things we learned while making this recipe
- We can’t stress the importance of prebaking the dough. Since Fajita Gumbo is a soup, it can cause the dough to go soft.
- Add toppings! After trying the “vanilla” version, we recommend putting grated mozzarella on top. You’re also welcome to add other toppings like feta, sundried tomatoes or salami. Anything but pineapple!
Wanna get featured on social media?
We’d love to see how your bake turns out. Did you ice it? Or did you make muffins? What’s your favorite way to eat hummingbird cake? DM us pics of your final product, and we’ll share it!
Submit your favorite recipe
This week’s Piggly Wiggly recipe was submitted by Jheovanny Gomez from Japapeños. Do you have a recipe you’d like to share? Reach out to us on our contact page or message us on Facebook or Instagram! We’d love to cook your dish and feature it on the Piggly Wiggly website!
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