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Epicurious

Santa Fe Pizza

4.2

(41)

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Santa Fe PizzaLeo Gong

Use leftover roast chicken for this, or buy a cooked chicken at the market. For an extra-special treat, top each baked slice with a dollop of sour cream and sliced avocado.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 10-ounce purchased fully baked thin pizza crust
1 3/4 cups grated sharp cheddar cheese
2 cups roast chicken strips
1/2 teaspoon ground cumin
1/2 cup thinly sliced red onion
6 tablespoons frozen corn kernels, thawed, drained
6 tablespoons chopped fresh cilantro
2 large jalapeño chilies, cut into thin rounds, seeded
2/3 cup drained purchased refrigerated fresh salsa

Preparation

  1. Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.

TagsPizzaSouthwesternAmericanCheddarCheeseDairyRed OnionOnionRoot VegetableVegetableChickenPoultryCornCilantroHerbs & SpicesJalapeñoChileMainLunchDinnerNut FreeVegetarianEasy30 Minutes or LessBon Appétit
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