Saturday, September 18, 2010

Recipe #66: Mexican Pizza

This was so fun to make!  Nick made it with me, which is good because it's kind of involved (but not difficult!)  This is an adaptation of a recipe I found in the September issue of Food Network Magazine.  This was worth all the prep!


For the taco seasoning:
-2 tablespoons onion powder
-2 tablespoons garlic powder
-1 tablespoon chili powder
-1 tablespoon dried oregano
-1 teaspoon cayenne pepper
-1 teaspoon ground cumin
-Kosher salt and ground black pepper

For the pizzas:
-1/4 cup canola oil, plus more for brushing
-1 pound skinless, boneless chicken breasts
-1 16-oz tube pizza dough
-all-purpose flour for dusting
-1 cup shredded mozzarella
-1 cup shredded sharp cheddar
-1 avocado
-juice of 1 lime
-1/2 teaspoon ground cumin
-1/2 teaspoon chili powder
-1 tablespoon diced red onion (we used more)
-Kosher salt and ground black pepper
1 cup fresh salsa (or more)
1/2 cup sour cream
1/4 cup chopped fresh cilantro (I skipped this)

 A piece of mexican pizza!


Make the taco seasoning by mixing all the dry ingredients under "taco seasoning" in a bowl.

Roll out pizza dough on an oiled cookie sheet or similar.  Brush with oil.  Season the top with the taco seasoning and cook according to package directions.  (Mine were 400 degrees for 10 minutes.)

While crust bakes, mix 2 tablespoons taco seasoning and the canola oil in a bowl.  Pound the chicken between two pieces of plastic wrap to 1/4 inch thick (or buy already thin-sliced breasts).  Add the chicken to the bowl, coating, and cook chicken in a pan until done, a couple minutes per side.  Cut into small cubes.

When crust is done, sprinkle with both cheeses, then top with the chicken.  Put back in the oven for 5 minutes to melt the cheese.

Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, salt and pepper in a bowl.  When pizza is done after the five minutes, remove from the oven and top with the avocado mixture, salsa, sour cream, and cilantro.

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