Makes one 13-inch pizza or two 9-inch pizzas
Chipotle chiles (smoked jalapenos) have become a key ingredient not only in Southwest and Tex-Mex cooking but also in other dishes in the United States. CPK's other Mexican pizzas (Tostada, Southwest Burrito) have always been popular; so we decided to give those traditional flavors a bit of a kick.
SHOPPING/PANTRY/REFRIDGERATOR LIST
Anaheim chiles (2)
Chipotle sauce - bottled (6 tablespoons)
Grilled Garlic Chicken - page 22 of CPK Family Cookbook (2 breasts, cut into ½-inch cubes)
Traditional or Honey-Wheat Pizza Dough - page 14, 17 of CPK Family Cookbook (1 pound)
Mozzarella cheese (4 ounces, grated (or 1 1/ 3 cups)
Anejo enchilada cheese, shredded (2½ ounces (or 1 cup)
Lime Cream Sauce - recipe follows (6 tablespoons)
Cilantro leaves (2 teaspoons finely chopped)
Chipotle Salsa - recipe follows (1 cup)
SPECIAL EQUIPMENT: 16-inch pizza stone, wooden pizza peel, squeeze bottle or syrup dispenser
PREPARATION
Place a seasoned (or oiled) pizza stone in the middle of your oven and preheat to 450° F, at least 30 minutes
Cook the chiles over an open flame until the skin is black and blistered. (This can also be done in a very hot, ungreased cast iron pan.) Put the chiles in a small bowl and cover with plastic wrap. Let cook for 10 minutes, then rub the charred skin off with paper towels (do not use water). Remove the stems and seeds, and cut the chiles lengthwise into ¼-inch strips.
Toss the chipotle sauce with the chicken pieces in a bowl until coated.
Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece wile the first is in the oven. If making 2 pizzas, split all the topping ingredients in half.
Set aside 1/3 cup of the mozzarella and sprinkle the rest to within ½ inch of the edge of the dough.
Distribute the chicken over the mozzarella, cover that with the chile strips, then top with enchilado cheese. Sprinkle the remaining mozzarella over the entire pizza.
Transfer the pizza to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly. Slice.
Drizzle the Lime Cream Sauce over the pizza and sprinkle with the cilantro. Serve with a mound of Chipotle Salsa in the middle of the pizza.
Lime Cream Sauce
Makes about 2/3 cup
SHOPPING/PANTRY/REFRIDGERATOR LIST
Cilantro leaves (1 teaspoon finely chopped)
Shallot (1½ teaspoons finely minced)
Mayonnaise (1/4 cup)
Sour cream (1/4 cup)
Lime juice (2 teaspoons)
Sugar (1½ teaspoons)
Kosher salt (Pinch)
PREPARATION:
Place all of the ingredients in a blender or small food processor and blend until smooth. Use immediately, or cover and refrigerate for up to 3 days. Stir well before using.
Chipotle Salsa
Makes 1 cup
SHOPPING/PANTRY/REFRIDGERATOR LIST
Frozen corn kernels (¼ cup thawed)
Cooked black beans (¼ cup, drained and rinsed)
Tomato salsa (½ cup)
Chipotle sauce (2 teaspoons)
PREPARATION:
Heat a heavy frying pan over high heat. Place the corn kernels in the pan and roast them for about 10 minutes, stirring often.
Place the corn in a mixing bowl and add the remaining ingredients. Mix well. Use immediately, or cool, cover and refrigerate for up to 3 days.
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