Wednesday, May 5, 2010

It's like pizza and a salad...all in one...

You may remember the Pareo Chicken Wraps that I posted a couple weeks ago. I mentioned that the Chipotle Ranch Dressing for the wraps, made quite a bit. More than you really needed for the wraps, but that the recipe would be difficult to cut down.

Long story short, since we had some extra Chipotle Ranch Dressing hanging around, I decided to come up with a Chipotle Ranch Chicken Pizza!

All I'm going to say is that I made two 12" pizza's and we couldn't stop eating. They were so incredibly yummy!! You have to try this!


CHIPOTLE RANCH CHICKEN PIZZA
(Mindi Original)

1 Pizza dough recipe (Click HERE for my favorite recipe, or use one of your own. I'm going to come clean here and confess that this particular night I used frozen RHODES dough. It works pretty well when you're in a hurry and need a quick dough.)

1 C. chipotle ranch dressing (Click HERE for the recipe)
1 large chicken breast grilled (or boiled) then shredded
6 strips bacon; cooked and grumbled
1 recipe Pico de Gallo; divided (see below)
3-4 C. Mexican cheese blend (you could also just use Monterey Jack, or Mozzarella)
3 C. Romain lettuce; chopped
2 avocados; diced
2 t. lime juice
salt & pepper

1. Roll out the pizza dough into two 12" pizza's or one large pizza. (If making two pizza's, divide all the ingredients between the two.)
2. Spread the chipotle ranch dressing onto the dough, as the sauce.
3. Top with the shredded chicken and bacon.
4. Divide the Pico de Gallo in half. Spread one half on the pizza and save the other half for after the pizza is cooked.
5. Top with cheese.
6. Cook the pizza in a 400 degree oven for about 20 minutes or until the cheese is melted and the crust is nice and brown. (Be sure and use the cooking instructions for the dough recipe that you use. If you use the Rhodes dough, like I did, cook two pizza's at 400 for about 2o minute. If you make one large pizza, cook at about 375 for 25-30 minutes.)
7. While the pizza is cooking. Toss the Avocado's with 2 t. lime juice and season with salt & pepper.
8. When the pizza is cooked, remove it from the oven. Top the pizza with lettuce, avocado's and the remainder of the Pico de Gallo.
9. Serves 4.

PICO DE GALLO
(Mindi Origingal)

3 Roma tomatoes; diced
4 green onions; diced
2 T. cilantro; chopped
zest of 1 lime
juice of 1 lime
1 t. vinegar
salt & pepper to taste

1. Combine all the above ingredients, stir and allow to chill.

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3 comments:

Iliana said...

Mmm. I love when I can use something I've made for two meals. I'll def try this.

* Nancy * said...

I love pizza - yummy! I'm so tryin' this recipe. :)

Grumpy and HoneyB said...

I like this! I really like how it is "different" than anything I've tried so we will have to try this one out! Looks and sounds yum!

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