Grilled Savory Taco Chicken Pizza With Guacamole And Lime Chipotle Salsa Recipes

Steps:

• Make the taco seasoning: Mix all of the ingredients with 1 tablespoon each salt and black pepper in a bowl.
• Prepare the pizza: Mix 2 tablespoons of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat, and marinate 30 minutes.
• Preheat a grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.
• Divide the dough into 3 pieces. Roll out each on a floured surface into an 8-inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.
• Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.

Steps:

• Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool.
• Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.

Steps:

• Add toppings to pizza dough and bake in the lowest part of the oven for approximately 15 to 20 minutes or until dough is cooked through and golden.
• In a measuring cup, combine water and sugar. Dissolve dry yeast in warm water mixture. Set aside for about 5 minutes, allowing yeast to become active.
• In a large mixing bowl, combine 2 cups of flour and salt. Make a depression in the flour mixture and add oil and foamy yeast mixture. Mix dough ingredients until they stay together. (Alternatively, place dry ingredients in the bowl of a food processor and pulse a few times. Add oil and yeast mixture and pulse again until dough begins to form a ball.) Turn out onto a floured surface and knead for 8 to 10 minutes. If the dough appears wet or sticky, add flour, a little at a time, to achieve a smooth consistency.
• Oil the inside of a clean dry bowl. Place the ball of dough in the bowl and roll it around so that it is covered with a layer of oil. Cover the dough with a towel and allow it to rise for about 1 1/2 hours in a warm area free of drafts.
• Preheat oven to 450 degrees F as you begin to roll out dough.
• After the dough has risen, punch it down and place on a floured surface. Roll out or press out to desired shape and place on hot stone or baking sheet.

Steps:

• Preheat the oven to 400 degrees F.
• Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste. With your fingers, put some of the lime zest under the skin of the chicken. Sprinkle the lime juice over the chicken and put the halves into the cavity. Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan. Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.
• Remove the chicken from the oven to a carving board, let sit until cool enough to handle.
• In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.
• Once the chicken has cooled, pull the meat from bones and shred.
• Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime. Serve with lime wedges.