REC: Santa Fe Pizza from Epi................
We love this pizza and it is so versatile, the ingredients are easily tweaked to whatever you have on hand!
SANTA FE PIZZA
Use leftover roast chicken for this, or buy a cooked chicken at the market. For an extra-special treat, top each baked slice with a dollop of sour cream and sliced avocado.
1 10-ounce purchased fully baked thin pizza crust
1 3/4 cups grated sharp cheddar cheese
2 cups roast chicken strips
1/2 teaspoon ground cumin
1/2 cup thinly sliced red onion
6 tablespoons frozen corn kernels, thawed, drained
6 tablespoons chopped fresh cilantro
2 large jalapeño chilies, cut into thin rounds, seeded
2/3 cup drained purchased refrigerated fresh salsa
Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.
Makes 6 servings.
Bon Appétit
March 2001
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