Real California Recipes Cookbook
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The Golden Lantern
Recipes
Ingredients:
Pineapple Pickled Peppers:
– 1/4 cup pineapple juice
– 1/4 cup water
– 1 Tablespoon sugar
– 1 teaspoon salt
– 1 ounce Serrano and Fresno peppers combined, seeded and sliced
Citrus Pickled Onions:
– 1 red onion, peeled and thinly sliced
– 1 lemon, juiced
Sikil Pak:
– 1 small white onion, peeled and sliced into rings
– 2 cups raw pepitas
– 8 ounces fire roasted diced tomatoes
– 1/4 cup freshly squeezed orange juice
– 1/3 cup fresh lime juice
– 1/4 cup habanero hot sauce
– 1/4 cup roughly chopped cilantro
Chile Marinated Chicken:
– 1 rotisserie chicken
– 3/4 cup green chile salsa
Crushed Avocado:
– 1 avocado, seeded and peeled
– 1 lemon, juiced
Pizza and Toppings:
– 12 ounces pizza dough
– 1/2 cup shredded Real California Oaxaca cheese
– 1/2 cup grated Real California smoked Scamorza or smoked Mozzarella cheese
– 1/4 cup crumbled Real California Panela cheese
– 1/3 cup roasted corn
– 1/4 cup sliced purple ninja radish
– Micro cilantro
– 1/4 cup grated Real California Dry Jack cheese
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Directions:
To prepare Pineapple Pickled Peppers:
Bring pineapple juice, water, sugar and salt to a boil in small saucepan. Pour over sliced peppers; cover and refrigerate overnight.
To prepare Citrus Pickled Onions:
Combine onions and lemon juice. Cover and refrigerate overnight.
To prepare Sikil Pak:
Dry roast onion slices in small pan over medium heat. Remove onions and in same pan, add pepitas, tossing every 30 seconds for three to four minutes, until evenly toasted. Combine roasted onion, pepitas, tomatoes, orange juice, lime juice, hot sauce and cilantro in bowl of food processor; pulse until combined. Place in container, cover and set aside to cool until ready to use.
To prepare Chile Marinated Chicken:
Remove and shred meat from chicken then mix with salsa to thoroughly coat. Cover and set aside until ready to use.
To prepare Crushed Avocado:
Dice avocado into 1/4-inch pieces and place in bowl. Toss gently with lemon juice; cover and set aside until ready to use.
To prepare Pizza and Toppings:
Preheat oven to 560°F. Stretch dough to desired size and place on floured pizza peel. Top evenly with Oaxaca, smoked Scamorza and Panela cheeses. Distribute 4 ounces Chile Marinated Chicken and roasted corn over cheese. Bake 8-10 minutes. When finished baking, let cool on rack and distribute remaining toppings. Carefully arrange Crushed Avocado, sliced radishes, Sikil Pak, Pickled Onions, Pineapple Pickled Peppers, micro cilantro and Dry Jack cheese over pizza before serving.
Recipe developed Chris Decker, Truly Pizza, Dana Point, Calif.
Per Order:
Makes 1 pizza
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.