10 ½ ounces prepared pizza dough
3 ounces green tomatillo salsa
4 ounces shredded Real California Queso Quesadilla cheese
3 ½ ounces grilled chicken, optional
2 ounces pepperoni or chorizo, optional
3 ounces egg yolk, whisked to combine
3 ounces roasted poblano peppers, chopped into 1-inch pieces
2 ounces Real California crema Mexicana
Lime juice
Cilantro leaves
PER ORDER:
Yield: 1 pizza
DIRECTIONS:
Stretch dough into a 12-inch circle, generously coating bottom with coarse rice flour. Spread dough with tomatillo salsa. Sprinkle with Queso Quesadilla, chicken, and chorizo or pepperoni, if using. Drizzle egg yolk in a spiral over top and dot evenly with poblano peppers. Bake in applewood-fired oven preheated to 600°F, rotating as needed for even cooking, for approximately 6 minutes. Allow to cool for 1 minute. Drizzle crema in zig-zag pattern, then spritz with lime juice and finish with cilantro leaves.
Cal-Mex Category Finalist – 2020 Real California Pizza Contest
Recipe developed by Jordan Lawson, La Fiamma Wood-Fire Pizza, Bellingham, Wash.
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