Sunday, January 29, 2012

Baja Chicken Pizza

My husband said this was the best pizza that I have ever made! 

 For Pizza:
2 Chicken Breasts, cooked and shredded (I found, that an easy way to shred chicken is to use your stand mixer on a low speed. It shreds the chicken just the right amount)
1/2 cup ranch dressing
1/2 cup salsa
1 tablespoon lime juice
1 tsp. dried cilantro
1/2 packet of taco seasoning 
1 tomato, chopped 
2 cups Monterey jack cheese
1 avocado, sliced and chopped
Olive oil 

Crusty Pizza Dough
1 package active yeast
1 cup warm water
1 tsp. salt
2 tsp. olive oil
3 1/2 cups flour

For Pizza Crust: 1. Dissolve yeast in warm water in mixer bowl. Add salt, olive oil and 2 1/2 cups flour. Using dough hook, mix on speed 2 for 1 minute. 2. Add remaining flour and continue to mix until dough clings to hook and cleans sides of bowl. Knead for 2 minutes longer. 3. Place dough in greased bowl, cover with cloth and allow to sit for 1 hour. Once dough is double in size, punch down dough. (Recipe from Kitchen Aid)

1. Preheat oven to 450 degrees. Prepare pizza pan with nonstitck cooking spray. Roll out pizza crust onto pizza pan. Press dough down and form crust around edge. Poke with fork. Brush thin coat of olive oil on crust before topping.

2. In small bowl, combine ranch dressing, salsa, lime juice and cilantro. Mix until well combined and smooth. In another bowl, combine shredded chicken and taco seasoning, evenly coat.

3. Spread ranch/salsa sauce onto pizza. Cover with chicken mixture and tomatoes. Top with cheese. Bake for 15-20 minutes at 450 degrees. Top with avocado slices.

Recipe adapted from Taste of Home

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