RECIPES

INGREDIENTS:

3 oz. mole poblano/pizza sauce blend (use regular pizza sauce or herbed tomato paste, depending on thickness of mole)
1 (10-inch) extra-thin pizza crust (tart dough or cracker crust preferred)
11/2 oz. shredded Real California Oaxaca cheese
11/2 oz. shredded Real California Asadero cheese
2 oz. shredded Real California Queso Quesadilla cheese
1 oz. grated Real California Queso Enchilado cheese
3 Tbsp. shredded cilantro leaves and stems
2 Tbsp. chopped pepitas (roasted, salted pumpkin seeds)
1 tsp. toasted black and white sesame seeds

PER ORDER:

1 pizza

DIRECTIONS:

Spread mole poblano/pizza sauce blend evenly over crust. Blend Oaxaca, Asadero and Queso Quesadilla cheeses; sprinkle over sauce. Top with Queso Enchilado. Bake at 475°F until crust has golden edge and crisp bottom and cheese is slightly browned. Top with cilantro, pepitas and sesame seeds.

Recipe courtesy of Chef Mark Todd for the California Milk Advisory Board.

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California Milk Advisory Board
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Tracy, CA 95377
(209) 883-6455