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Tuesday, March 19, 2013

Tuesday's Cupboard—South of the Border Pizza

Use premade cornbread pizza crusts available at Whole Foods for these delicious & easy homemade pizzas!

Adapted from Weight Watchers Pizza, Pizza © 2003

Serves 4 (1/2 pizza each)

Use any leftover cooked chicken in this recipe.  Store-bought tomatillo salsa (also available at Whole Foods) and a pkg of shredded cheddar-jack cheese makes this super easy and so delicious!

South-of-the-Border Pizza

Start with Vicolo organic cornbread pizza crusts


•  2—8" organic cornbread pizza crust (Vicolo)
•  3 or 4 boneless & skinless split chicken breasts, cooked & cubed
•  6 T. fire-roasted mild tomatillo salsa
•  1 red bell pepper, chopped
•  1/4 c. Best Foods lite or regular mayo
•  1 pkg. shredded cheese (your favorite Mex-blend or cheddar-jack blend)

Make it!

Mild tomatillo salsa

1.  Prebake the cornbread crusts for about 10 minutes (follow package directions for cooking temp).  Vicolo crusts bake on 425°F.

Chicken + tomatillo salsa + fresh red pepper + mayo = the topping

2.  In a large mixing bowl, combine the following:

-- cooked, cubed chicken
-- salsa
-- chopped red pepper
-- mayo 

3.  Top each crust with half of the chicken mixture, spreading evenly to the edge.

4.  Sprinkle half a bag of shredded cheese on each pizza.

5.  Dust with paprika & freshly ground black pepper.

Ready for the oven!

6.  Bake for 12-15 minutes on 425°F until cheese is melted & toasty.

Serve with chipotle sauce and a fresh, green salad with avocados & cherry tomatoes.