I have subscribed to Bon Appétit magazine for more years than I care to admit to and eagerly thumb through its pages each month. Though I am expert at identifying recipes I know my family and I would like, every now and then I somehow miss one. That was the case with this Santa Fe pizza. Had it not been for my friend Barb, another avid Bon Appétit fan, I would have missed adding this keeper recipe to my regular rotation of family favorites.
A few years ago, Barb and her husband Peter invited Roger and me over for an evening and served up a couple of these delicious Mexican style pizzas. All it took was one bite to know this was a winner. When I found out it had appeared in Bon Appétit and that I had missed it, I resolved to turn the pages much more slowly in the future!
Barb told me that she enjoyed the pizza not just for its fabulous taste but for its ease in putting it together. Evidently, she had been on a roll with it and had made it several times for different friends. Barb laughingly told me that she had actually made it two times in a row for the same friends without realizing that she had made it for them previously until they mentioned it! Well, in my opinion, this pizza is so good that I have been happy to have it another time. And another. And another. Well, you get the idea!
Santa Fe Pizza
- 1 10-ounce purchased fully baked thin pizza crust (I use a Boboli pizza crust—make sure it’s the thin variety.)
- 1 3/4 cups grated sharp cheddar cheese or Mexican blend cheese
- 2 cups roast chicken strips
- 1/2 tsp. ground cumin
- 1/2 cup thinly sliced red onion
- 6 tbl. frozen corn kernels, thawed, drained
- 6 tbl. 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.
Source: A Bon Appétit recipe via my friend Barb T.