Coyote Pizza with Red Pepper Sauce
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Pizza takes on a tinge of the Southwest with avocado, Mexican cheese, and a roasted sweet red pepper sauce humming with Anaheim peppers.
Ingredients
- 1 16-ounce (12-inch) Italian bread shell (Boboli)
- 2 cups coarsely shredded deli-roasted or rotisserie chicken (about 8 ounces)
- 1/4 cup sliced green onion
- 3/4 cup crumbled or shredded queso fresco cheese* and/or Monterey Jack cheese
- 1 avocado, halved, seeded, peeled, and sliced
- 1/2 cup dairy sour cream
- Serrano pepper or jalapeno pepper, thinly sliced (optional)
- Cilantro sprigs (optional)
- 2 medium red sweet peppers
- 1 Anaheim pepper
- 1 clove garlic, cut up
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seed, crushed
- For red pepper sauce, halve red sweet peppers and Anaheim pepper; remove seeds and membranes. To roast, place peppers, cut sides down, on a greased, foil-lined baking sheet. Bake in a 425 degree F oven for 20 minutes or until skins are blistered. Wrap in the foil and let stand for 10 minutes to steam. Peel off skins gently with a paring knife. Coarsely chop peppers.
- In a blender container or food processor bowl combine peppers, garlic, olive oil, salt, and cumin seed. Cover and blend or process until nearly smooth. To store, place in a covered container and refrigerate for up to 3 days.
- Place bread shell on a preheated baking stone or 12-inch pizza pan. Spread with red pepper sauce. Bake in a 425 degree F oven for 5 minutes. Top with chicken, green onion, and cheese. Bake for 5 minutes more. Top with avocado, sour cream, and sliced serrano or jalapeno peppers. Garnish with cilantro, if desired. Makes 6 servings.
- Queso fresco is a mildly salty white Mexican cheese found in supermarkets or Mexican groceries.
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