Receta Savory Southwest Chicken Pizza
Earlier this week I prepared a Roasted Red Pepper and Jalapeno Steak Sauce and didn't have enough steak to use it all. It's far too tasty of a sauce to waste so I've been finding other ways to use the leftovers up.
I've already topped a Re-fried Bean, Beef and Vegetable Wrap with it (which was excellent) and now I've used the remaining 1/2 cup as a savory pizza sauce! Hmmm, that exactly right.
You see I was PLANNING to use a 1/2 cup of leftover sauce but only needed 1/4 cup because I wasn't sure if my kids would approve of it on their "za". So half of the pizza dough was covered in the the roasted pepper sauce and the other half (the kid's side) was lambasted with pizza sauce out of can. They ended up with a Hawaiian pizza pie instead of the Savory Southwest Chicken version.
One thing I was too timid with was the sauce. I spread it on fairly thin because I thought it would overpower the pizza. It didn't. I should have been more liberal with it. It would have given the pizza more of that incredible deep southwest flavor this sauce has to offer!
For toppings, I seasoned cubed chicken breast with salt and pepper then fried them in a cast iron skillet along with chunks of red onion. I also added on raw diced yellow bell pepper.
As for cheese, I had three types to choose from in my fridge.
There was Havarti. Although not quite enough to cover my side of the pizza.
There was mozzarella, but after topping the the kid's side with it there was little left.
That left the third option, Marble Cheddar. It ended up being quite a good fit with the sauce and the chopped cilantro I added on afterwards.
The ONLY other obstacle I ran into during this cooking experience was the pizza crust stuck to the sides of the baking sheet. I must have skimped on the oil when I prepared the pan. By the time I freed the pizza from the sides most of the outside crust was a mangled mess...not exactly great for photos.
Then I thought of what my mom often does with her homemade pizza.
She cuts it into appetizer sized pieces!
In the end everything worked out great! The smaller slices kept me from eating too much pizza (that's a good thing seeing that when I stand on my bathroom scale the numbers are starting to get ugly), the kids inhaled their Hawaiian version and I got to share some decent photos of pizza slices that look like they just slipped right off the baking sheet with ease!
Never a dull moment in the kitchen!
First Time Making Pizza with Fresh Dough?
Savory Southwest Chicken Pizza
A homemade pizza topped with a savory charred pepper sauce, skillet fried chicken, red onions and yellow bell peppers.
Recipe Inspiration: Using up my leftover Roasted Red Pepper and Jalapeno Steak Sauce
Makes: 1 pizza
Prep Time: 10 minutes (if you have the sauce already made)
Cooking Time: 10 minutes
Fresh pizza dough 750g / 26 oz.
- Olive oil
- 1/2 cup Roasted Red Pepper and Jalapeno Sauce (find the recipe here)
- 2 cups cooked chicken breast, cubed
- 1/2 red onion, chopped
- 1 green yellow pepper, diced
- 1 cup shredded marble cheddar cheese
- chopped fresh cilantro
Bring pizza dough up to room temperature and stretch over an 11x17 baking sheet that has been sprayed with cooking spray or covered with oil. Lightly brush the top of dough with olive oil and tenderize with a meat tenderizer.
Evenly spread on sauce. Top with cubes of cooked chicken breast, red onion, bell pepper and cheese.
Bake in a 425 F oven for 10 minutes. Broil for the last 2 minutes to brown the cheese on top. Garnish pizza with cilantro.
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