One go-to, many dishes: Easy weeknight sopes start with tried-and-true Skinny Pizza Dough

Great cooking often starts with one dependable recipe, and this month’s column centers on one of my most versatile staples: my Skinny Pizza Dough.

It has long been a go-to for quick weeknight dinners and lighter homemade pizzas, but once you start thinking outside the box, it becomes the foundation for so much more.

In this collection, that same simple, reliable dough transforms into crispy-edged chicken chorizo sopes — proof that one good recipe can open the door to an entire lineup of meals.

That flexibility is what makes home cooking both practical and fun. When you can prep one dough and turn it into completely different dishes, you save time, stretch your grocery budget, and keep things exciting at the table.

Pair these sopes with a bold, smoky ancho chile salsa, and suddenly you’ve got a spread that feels special enough for company but easy enough for a weeknight. Together, these three recipes show how a single smart base — plus a little creativity — can become the backbone of countless flavorful meals.

What are sopes? Sopes are a traditional Mexican dish made from thick, round bases of dough that are lightly fried or baked, then pinched around the edges to form a shallow rim. The raised border helps hold layers of flavorful toppings, making each one a perfect, hand-held bite.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

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Chicken Chorizo Sopes

For the dough

12 ounces Skinny Pizza Dough (or store-bought pizza dough)

¾ cup masa flour

¾ cup water

For the toppings

184 grams (about 6.5 ounces) chicken chorizo

1 cup diced canned potatoes

1 cup fat-free refried beans

½ cup diced tomatoes

¼ cup green chiles

1 small radish, sliced

Shredded lettuce

Salsa (preferably Ancho Chile Salsa)

Cilantro

In a bowl mix the masa flour and the water until it comes together.

Add the pizza dough and mix until combined.

Divide into four equal portions. Put dough on the counter and press out into 4-inch circles. Using your fingers, make an edge all the way around each sope. Spray with avocado oil spray.

Heat air fryer at 360°F for five minutes. Place the sopes in the air fryer and cook for 8 minutes. Bring the temperature up to 400°F and cook for an additional 7 minutes. (Depending on your air fryer, you may need to work in batches.)

In a skillet over medium heat, add the chorizo and cook for 3 minutes. Add potatoes and cook for 4 more minutes.

Build your sope: Layer refried beans, chorizo and potato mixture, tomatoes, radish, diced chiles, lettuce, salsa and cilantro.

Makes: 4

— Biz Velatini

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Ancho Chile Salsa

3 dried ancho chiles (found at my local grocery store in the Hispanic foods aisle)

1 cup beef broth

2 chipotle peppers (canned in adobo sauce)

15 ounces canned tomatoes

1 teaspoon salt

1 cup cilantro with stems

2 tablespoons minced garlic

Optional: 1 Serrano pepper for additional heat, and ½ white onion, diced

Warm the beef broth in the microwave for 2 minutes. Remove the stems and seeds from the ancho chiles. Soak the dried ancho chiles in the hot broth for 15 minutes to rehydrate.

Throw all ingredients into a blender and blend to your desired smoothness. The longer you blend, the less chunky the salsa will be.

Taste test and adjust salt to your liking. Store in an airtight container for up to seven days.

Note: I do not like onions! If you enjoy them, I would add half of a diced white onion to the blended salsa, or blend all together if you like a smooth texture.

Makes: 8 servings

— Biz Velatini

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Skinny Pizza Dough

2 cups self-rising flour

½ cup non-fat Greek yogurt

1 teaspoon yeast

1 teaspoon salt

½ cup to ¾ cup water

In a bowl, mix the flour, salt and yeast together. Sir in the yogurt and mix until it starts to combine. Start with just shy of ½ cup of water, mixing until it comes together, adding a tablespoon of water at a time until it fully comes together.

Place the dough in the microwave, covered with a towel or saran wrap, to slow rise all day. Refrigerate at the end of the night.

For pizza, heat the oven to 500°F. I use 5 ounces of dough for an individual pizza.

Roll out, top with desired toppings, and bake for 8-12 minutes, or until desired doneness.

Makes 22 ounces.

*Note: You can use the dough right away, but I recommend letting it rise for the best texture.

— Biz Velatini