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.
