Chicken Tinga PizzaIf possible, make the chicken Tinga and the chipotle sauce ahead of time to give them a chance to meld. INGREDIENTS: CHICKEN TINGA: 1TBSP. olive oil 1 small onion, roughly chopped 1 shallot, roughly chopped 3 garlic cloves, peeled & smashed 2 chipotles in adobo 2tsp. Gusto's Chipotle Fajita spices 8oz. fire roasted tomatoes 1/3 cup water or chicken broth 2 cups grilled, shredded chicken (dark & light meat) Juice of half a lime 2 TBSP. cilantro, chopped CHIPOTLE SAUCE: 2-3 chipotles in adobo 1/2 cup sour cream 1/4 cup mayonnaise 1 TBSP. Gusto's Chipotle Fajita spices Juice of 1/2 a lime --------------------------- 1tsp. olive oil 1 red pepper, finely chopped 1lb. pizza dough (we used Trader Joe's plain dough) Mexican cheese blend Cilantro Sour Cream Guacamole Chipotle cream Lime juice |
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DIRECTIONS:
CHICKEN TINGA:
Heat olive oil in small pot over medium heat. Saute onion, shallot and garlic in oil for 4-5 minutes or until onions have softened. Add chipotles and stir for 30 seconds. Add Chipotle Fajita spice mix and stir for an additional 30 seconds. Pour in tomatoes and water (or chicken broth) and simmer for 10-15 minutes, or until mixture thickens slightly. Carefully pour contents of pot into a food processor and blend until smooth. Place mixture back into the pot and add shredded chicken. Cook on low for about 5 minutes or until the chicken is warmed through. When mostly cooled, fold in lime juice and cilantro.
CHIPOTLE SAUCE:
Add the chipotles, sour cream, mayonnaise, and Chipotle Fajita spice to a blender and blend until smooth. Stir in the lime juice.
Heat olive oil in a small pan over medium heat and saute red peppers for 3-4 minutes until slightly softened.
THE PIZZA:
Preheat grill to medium-high heat.
Cut the dough into 4 equal pieces and roll into equal oblong shapes. Lightly oil the grill grates and place dough pieces directly onto the grates. Grill for 2-3 minutes (or until dough bottom begins to brown and top shows air pockets). Remove dough and flip over onto trays sprinkled lightly with cornmeal to prevent sticking. Spoon on your chipotle sauce, then cheese, chicken Tinga, and red pepper. Using a spatula, place pizza back onto grill and cook an additional 2-3 minutes, or until the cheese melts. Garnish with sour cream, cilantro, guacamole, more chipotle sauce and a squeeze of lime juice, if desired.
