Okay, remember back when I posted about the Pizza dough from the Artisan Bread in Five Minutes a Day? Well, since I discovered that, I have become the queen of pizza. This is, of course, a self-imposed title, but well warranted I assure you. We have pizza now at the drop of hat. Leftover veggies…make pizza. Leftover pot roast…make pizza. Seriously, is there anything that can’t go on a pizza?
So, when I had some leftover chicken, make pizza was the first thing that came to my mind. But since it was a weeknight, and I was tired, and cranky and didn’t want to think about anything more strenuous than whether I wanted one lime wedge or two in my gin and tonic, I turned to:
|The Bon Appetit Cookbook: Fast Easy Fresh|
And I found, Santa Fe Pizza. I didn’t change anything other than using fresh pizza dough, and I didn’t serve it with salsa.
Santa Fe Pizza
- 1 10-ounce purchased fully baked thin pizza crust (or fresh dough)
- 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 (optional if you’re like me)
Position rack in center of oven and preheat to 425°F (I do my pizza at 500). 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.