Superbowl Snacks: Southwestern Santa Fe Pizza
Let it be known that I’ve been incessantly checking my spam file lately since a few of my favorite people’s comments continually end up swirling around in that abysmal cosmos for reasons that only God and maybe Carl Sagan might understand. I’ve also been checking there every thirty seven seconds because, as of late, someone seems to have stolen the comments from just about everyone.
Am I writing this blog to and for myself alone? I think not.
AHEM . . . Talk to me, peeps!
Anyway, I feel compelled to share this late-breaking news I collected from my spam dumpster diving hobby. In case you’re in the market, apparently “Canada goose identification scanners online are priced to sell!” I’m not quite sure what one would do with a goose identification scanner, since, really, it’s not that tough to tell a goose apart from like a cardinal or a chickadee, but it felt I would be remiss if I didn’t pass along the savings opportunity.
Okay, so, Superbowl snacks, I think, is the topic at hand. We’ve reached day two of the Superbowl appetizer extravaganza!
Well, perhaps that wording is a little strong. Let’s just go with: day two of recipe options for your Superbowl nosh-athon.
If you enjoy a lot of flavor, you’re going to love this recipe! The cilantro plus BBQ sauce, sour cream, roasted chicken, cheddar and jalapeños all add up to a powerfully delicious bite.
Every time I make this dish, I’m reminded of just how great it tastes, and am left wondering why I don’t make it more often.
It’s like a savory pizza lasagna since it has layers of cheese and chicken and peppers, onions, and corn.
I use naan instead of store-bought, pre-cooked pizza crust because I find it’s richer and moister and, unlike store-bought, pre-cooked pizza crust, doesn’t make me consider if this is how corrugated cardboard would taste. Naan is simply an Asian flat bread, and these days it can be found in most supermarkets – even Target. But, by all means, go ahead and use the cardboard . . . I mean, store-bought pizza crust, if you’d rather. I also add sassy red pepper slices upfront, and then sweet and spicy BBQ sauce, avocado, and sour cream after it comes out of the oven. These additional toppings serve to make it extra decadent. The naan is usually packaged in twos, so I make two slightly different versions of the pizza: for one I use salsa, for the other, I use BBQ sauce. It’s totally up to your taste preferences though.
In addition to a knockout punch of flavor, look at how vibrant the colors are! What a beautiful, enticing addition to any party buffet.
Recipe courtesy of: Epicurious.com
Here are the ingredients you’ll be layering on your pizza, and there’s the naan in the middle with a face full of avocado:
1 10-ounce purchased fully baked thin pizza crust, or 2 pieces of naan
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 (I used sweet white onion since it’s less pungent)
6 tablespoons frozen corn kernels, thawed and drained, or fresh
6 tablespoons chopped fresh cilantro
2 large jalapeño chilies, cut into thin rounds
2/3 cup drained purchased chunky salsa
As I mentioned, I added red pepper slices, BBQ sauce, sour cream, and an avocado.
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, remaining 3/4 cup cheese, jalapeños, 2 tablespoons corn, and red pepper slices, if using.
Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa or BBQ sauce, sour cream, avocado and remaining 2 tablespoons cilantro.
Cut into wedges, and serve with fresh lime if desired.
Southwestern Santa Fe Pizza
- 10oz fully baked thin pizza crust ((I used a package of 2 pieces of Naan - Indian bread))
- 1 3/4 cup sharp cheddar cheese (grated)
- 2 cups roast chicken strips ((buy these already made in the refrigerated section, or make your own))
- 1/2 teaspoon ground cumin
- 1/2 cup sliced red onions ((I used sweet white onions since they're less pungent))
- 6 tablespoons corn (fresh or frozen, uncooked but thawed)
- 6 tablespoons cilantro (fresh, chopped)
- 2 Large jalapeños (cut into thin rounds)
- 2/3 cups chunky salsa (drained)
- 1/3 cup BBQ sauce
- 1/3 cup sour cream
- 1 avocado (sliced)
- 1/2 red bell pepper (optional)
|Preheat oven to 425º.|
|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, corn, 4 tablespoons cilantro, remaining cheese, and jalapeños.|
|Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa or BBQ sauce, remaining cilantro, sour cream, and avocado slices.|
|Cut in small wedges and serve with fresh lime, if desired.|
Forget the whole debate about the Seahawks vs. the Patriots and who will emerge victorious . . . Serve this pizza at your game day celebration on Sunday, and you’ll be the real winner!
Wondering about what to make for dessert? Check this out: Chef Spencer’s Apple “Crack” Dumplings.