Peppy Pizza
How about a South-of-the-border twist when you’re looking for something different in a pizza? This pizza has a Mexican flair. While not part of this recipe, if you’re sneaky, you can mince up fine vegetables like broccoli to get those kids eating greens. If you’d like a fruity flair, use pineapple or mango salsa instead of plain (recipe below).
Ingredients
- 1 14-15 ” pizza crust
- ½ c strips of chicken (beef or pork)
- 1 tsp olive oil
- 1 Tab of unsalted butter
- 1 red onion
- 1 red & green sweet pepper
- 1 tsp chipotle powder (or chili powder)
- 1 tbsp minced gloves (fresh is best)
- ¼ c salsa (chunky if possible)
- 2 s shredded Mexican cheese mix (or Cotija)
- ½ tbs cilantro
- Sour cream & chives (garnish)
- 2 c cherry or plum tomatoes
- 14 oz can fire-roasted petite diced tomatoes
- 1/4 c chopped white onion
- ¼ c chopped red onion
- 1 jalapeno pepper (seeded or a banana pepper for milder flavor)
- 2 large cloves of garlic
- 2 tablespoons freshly squeezed lime juice
- Handful fresh cilantro
- ½ teaspoon Ancho chili powder
- ½ teaspoon white sugar
- Salt
- Pepper
Instructions
- Preheat oven to 425F
- Roll the crust into a 14-15” circle
- Place it on a greased baking pan
- Create edges
- Bake at 425F for 9 minutes (you want a slightly brown edge)
- Prepare a skillet with the oil
- Cook the meat until it’s done (no pink)
- Put aside
- Using the same skillet (do not drain it), add a tab of butter
- Sautee the onions and peppers
- Sprinkle in the Chipotle
- Add in the garlic and stir for one minute
- Bring your meat into the blend along with the cheese. Stir while the cheese melts
- Add the salsa
- Top the crust, and place it in the oven, waiting for the cheese to melt.
- Sprinkle with green onions, offering sour cream on the side.
- Feeling Inspired? You can make your own salsa.
- Pulse all the ingredients together in a blender
- Do not over-process. You just want a fine chop (not a soup)
- Place in the refrigerator for one day before serving
- Bring out the tortilla chips!