Smoky Cal-Mex Chicken Pizza
Smoky Cal-Mex Chicken Pizza
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.
Ingredients
- 1 12 in pizza crust, premade or pressed-out dough ball
- 3 oz Real California Milk® panela, shredded
- 4 oz chicken thighs , cooked and pulled (shredded)
- 1/2 cup Artichoke heart, (canned, drained), diced
- 2 1/2 oz Real California Milk® asadero, shredded
- 1 cup tomato(es), grape, red and yellow, halved, drained
- 2 1/2 oz Real California Milk® Oaxaca cheese, shredded
- 3/4 oz Real California Cotija cheese, grated
- 1 1/2 avocado, mash
- 1 1/2 oz Real California Milk® Crema Mexicana
Smoky Adobo Crema Sauce
Directions
- Blend together all ingredients with a hand wand or in a food processor until smooth.
- Can be made the day before and refrigerated.
Ingredients
- 1 oz Real California Milk® Crema Mexicana
- 2 oz Chipotle pepper(s) in adobo sauce
- 1 oz tomato, paste
