Santa Fe Pizza

Mexican PizzaI think it is so easy to get into a food rut. What new variation on chicken should I make tonight? Maybe pork? It sometimes starts to all run together, which is why I love to throw burgers, sandwiches and pizzas in the mix to give a little variety.

I think pizzas might be one of the most underrated home-cooked foods. You generally think of delivery or frozen, but it is so quick and easy to make amazing pizza at home.

This recipe is a classic Santa Fe pizza and has a great Mexican flare. It is overflowing with ingredients and spicy flavor. If you don’t have chicken strips on hand from leftovers, just saute up some cut up breasts with a little cumin (which is what I do when I make this recipe).

Thanks to Bon Appetit for this quick weeknight meal.

Serves 6

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

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.


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