RECIPES

Smoky Cal-Mex Chicken Pizza

INGREDIENTS:

12-inch pizza crust, premade or pressed-out dough ball
3 oz. Real California panela, shredded
4 oz. chicken thighs, cooked and pulled (shredded)
½ cup artichoke hearts (canned, drained), diced
2 ½ oz. Real California asadero, shredded
1 cup grape tomatoes, red and yellow, halved, drained
2 ½ oz. Real California Oaxaca, shredded
¾ oz. Real California Cotija, grated
1 ½ avocado, mashed
1 ½ Real California Crema Mexicana
Smoky Adobo Crema Sauce (4 oz.):
1 oz. Real California Crema Mexicana
2 oz. chipotle peppers in adobo sauce
1 oz. tomato paste

PER ORDER:

Makes 12-inch pizza

DIRECTIONS:

Pre-heat oven to 425˚F.

Spread smoky adobo crema sauce evenly over crust and top with shredded panela. Arrange artichoke hearts and chicken pieces on pizza. Sprinkle shredded asadero on top.

Place tomato halves on pizza, sprinkle shredded Oaxaca on top. Bake until crust is crisp and cheese is just browning, 10-12 minutes.

With a hand wand, in a small bowl, blend avocado and Crema Mexicana together until smooth, and drizzle over pizza. Sprinkle with grated Cotija and serve.

Smoky Adobo Crema Sauce

Blend together all ingredients with a hand wand or in a food processor until smooth. Can be made the day before and refrigerated.

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

Browse By This Recipe's Dairy Ingredients:

Cheese, Cotija, Crema, Hispanic Dairy, Oaxaca, Panela, Toma