Fire Roasted Salsa:
16 ounces grape tomatoes, halved
1 large white onion, sliced
6 garlic cloves, unpeeled
2 jalapeños, halved, divided
Oil, as needed
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons salt
1/2 teaspoon ground cumin
Fajita Blend:
Oil, as needed
1 boneless, skinless chicken breast, cut into 1/2-inch strips
Fajita seasoning, as needed
3 bell peppers, one each yellow, red, and green, cut into thin strips
1 large white onion, cut into thin strips
Fresh lime juice, as needed
Pizza and Garnishes:
14 ounces prepared pizza dough
10 ounces Fire Roasted Salsa
4 1/2 ounces Real California Oaxaca cheese, cut into 1/4-inch dice
12 ounces prepared Fajita Blend
1 ounce crumbled Real California cotija cheese
3 1/2 ounces Real California queso blanco cheese
Cilantro leaves, as needed
1.2 ounces tri-colored tortilla strips
To prepare Fire Roasted Salsa, preheat oven to 525°F. Combine tomatoes, onion, garlic, and 1 jalapeno on oiled sheet pan and roast until lightly charred, 10-12 minutes. Set aside to cool, then peel garlic cloves. Combine tomato mixture, peeled garlic, cilantro, lime juice, salt, and remaining 1 jalapeño in food processor and process until smooth.
To prepare Fajita Blend, coat a skillet with oil. Cook chicken and light amount of fajita seasoning on medium heat. Set aside until cool enough to handle, then shred chicken. Cook peppers and onion on medium heat about 5 minutes. Remove from heat and add lime juice.
To prepare Pizza and Garnishes, preheat oven with pizza stone to 525°F. Stretch dough to fit a 12-inch pizza pan. Top with Fire Roasted Salsa, Oaxaca cheese, 8 oz. Fajita Vegetables, 4 oz. chicken, and cotija cheese. Bake until golden brown, 5-8 minutes. Remove pizza from oven and slice. Top with queso blanco drizzled in a zig-zag pattern, cilantro, and tortilla strips.
Recipe courtesy of Chef Austin Buckland, Berwick Pizza, Marion, Ohio
Finalist, Cal-Mex Category, Real California Pizza Contest, 2022
