SANTA FE PIZZA
A quick-to-make cheesy Bisquick crust holds a Mexican inspired topping of beans, salsa, cheese and the works.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease large cookie sheet with shortening or cooking spray.
- In medium bowl, stir Bisquick mix, cheese sauce and hot water until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on cookie sheet.
- In medium bowl, mix beans and salsa; spread over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over bean mixture. Sprinkle with cheese.
- Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Garnish with lettuce and tomato.
Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 1 g
SANTA FE PIZZA
Categories Cheese Chicken Bake Kid-Friendly Quick & Easy Back to School Cheddar Corn Jalapeño Cilantro Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.
SANTA FE CHICKEN PIZZA
A great recipe from The California Pizza Kitchen Cookbook. One of their pioneering pizzas, originally called Grilled Lime Chicken Pizza. Recipe makes one large pizza. A bit fiddly but well worth the effort - a real gourmet pizza.
Provided by Baz231
Categories Chicken Breast
Time 30m
Yield 1 pizza, 2-4 serving(s)
Number Of Ingredients 26
Steps:
- TO MAKE SALSA: Combine salsa ingredients and set aside in refrigerator for 1/2 hour then place in a strainer to remove excess water. Set aside in refrigerator until ready to use.
- TO MAKE GRILLED LIME CHICKEN: Prepare a hot grill or barbecue. Mix the marinade ingredients together and marinate the chicken breasts for 15 minutes. Cook the breasts for 5 to 7 minutes each side (discard leftover marinade). Remove the grilled chicken and cool. Cut the cold chicken into 1 cm cubes and set aside in the refrigerator.
- TO MAKE CARALELISED ONIONS: Melt butter in small non-stick pan over medium-high heat and cook onions, stirring, until they just begin to brown - 3 to 4 minutes. Add vinegar; reduce heat to medium-low & continue to cook for 10 minutes, stirring to prevent scorching. Add soy sauce & cook 5 to 10 minutes longer, stirring. When done, onions should be quite limp & caramelised brown.
- TO MAKE GUACAMOLE: Cut the avocado in half, discard pit and scoop the flesh away from the skin into a bowl. Using a fork, mash the avocado and then quickly combine with the remaining guacamole ingredients. Place cling film directly onto the surface of the guacamole and squeeze out air bubbles. Refrigerate until ready to use.
- TO MAKE PIZZA: Distribute sauteed onions over the pizza base. Cover the onions with about 3/4 of the mozzarella. Evenly distribute the chicken pieces over the cheese and then sprinkle the rest of the cheese over the chicken. Transfer to the pre-heated Pizza Maker (or to a very hot oven) and cook until cheese at centre is bubbly and crust is brown (8 to 10 minutes). Sprinkle 1 tblsp of chopped coriander leaves over the hot cheese. Serve with salsa, sour cream and guacamole (either added to the pizza before serving or else as side dishes for people to add as they like).
Nutrition Facts : Calories 1113.4, Fat 86.8, SaturatedFat 35.5, Cholesterol 232.7, Sodium 1278.1, Carbohydrate 25.1, Fiber 8.2, Sugar 8.3, Protein 62.2
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