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Smoky Cal-Mex Chicken Pizza
Recipes
Ingredients:
– 12-inch pizza crust, premade or pressed-out dough ball
– 3 oz. Real California panela, shredded
– 4 oz. chicken thighs, cooked and pulled (shredded)
– ½ cup artichoke hearts (canned, drained), diced
– 2 ½ oz. Real California asadero, shredded
– 1 cup grape tomatoes, red and yellow, halved, drained
– 2 ½ oz. Real California Oaxaca, shredded
– ¾ oz. Real California Cotija, grated
– 1 ½ avocado, mashed
– 1 ½ Real California Crema Mexicana
Smoky Adobo Crema Sauce (4 oz.):
– 1 oz. Real California Crema Mexicana
– 2 oz. chipotle peppers in adobo sauce
– 1 oz. tomato paste
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Directions:
Pre-heat oven to 425˚F.
Spread smoky adobo crema sauce evenly over crust and top with shredded panela. Arrange artichoke hearts and chicken pieces on pizza. Sprinkle shredded asadero on top.
Place tomato halves on pizza, sprinkle shredded Oaxaca on top. Bake until crust is crisp and cheese is just browning, 10-12 minutes.
With a hand wand, in a small bowl, blend avocado and Crema Mexicana together until smooth, and drizzle over pizza. Sprinkle with grated Cotija and serve.
Makes on 12-inch pizza
Smoky Adobo Crema Sauce
Blend together all ingredients with a hand wand or in a food processor until smooth. Can be made the day before and refrigerated.
Recipe courtesy of Chef Mark Todd for CMAB.
Now you're cookin'
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.