SANTA FE PIZZA
Categories Cheese Chicken Bake Kid-Friendly Quick & Easy Back to School Cheddar Corn Jalapeño Cilantro Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 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. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.
SANTA FE BURGER
This is one seriously delicious cheeseburger inspired by the flavors of the Southwest, personal favorites of mine. A luscious, gooey queso sauce made with Monterey Jack cheese takes the place of sliced cheese and makes a secure bed for roasted and diced poblano chiles. Blue corn tortilla chips give the burger an unexpectedly perfect touch of salty crunch. The queso sauce would also be wonderful as a dip for chips or fries.
Provided by Bobby Flay
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
- To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
- Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
- Toasted Burger Buns
- I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.
SICILIAN CHRISTMAS PIZZA (SFINCIONE)
Topping a thick-crust pizza with bread crumbs might sound like a strange idea, but it really is the crispy, cheesy secret sauce behind this Sicilian Christmas Pizza. Well, that and the actual sauce of onion and anchovies--ingredients you might want to keep secret from guests. Also key is the extremely sticky dough, which bakes into a feather-light, spongy crust that contrasts perfectly with the crumbly topping. Garnish with the customary dried oregano if desired.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h
Yield 12
Number Of Ingredients 21
Steps:
- Pour warm water into the bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let bloom. Add salt, sugar, olive oil, and flour. Knead, scraping down sides as necessary, until dough is very elastic and sticky, 6 to 7 minutes. Cover and let rise in a warm place until doubled in size, about 90 minutes.
- Heat olive oil over medium heat. Add onions and salt. Saute, stirring occasionally, until onions soften, sweeten, and turn translucent, 6 or 7 minutes. Add red pepper flakes, black pepper, tomato paste, oregano, and anchovies; mix until anchovies dissolve. Add marinara sauce, rinse out the container with water, and add the water. Stir and let simmer on medium-low heat until flavors come together, about 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine bread crumbs and Pecorino Romano cheese in a bowl; toss together with a fork. Add the reserved anchovy oil and 2 tablespoons olive oil. Mix until bread crumbs are well moistened.
- Generously coat a rimmed 13x18-inch sheet pan with up to 3 tablespoons olive oil. Oil your hands and turn dough out onto pan. Pull, stretch, and press it to the sides of the pan, pausing to let dough rest whenever it shrinks back too quickly.
- Spoon sauce over the dough and spread up to about 1/2 inch from the edges. Add mozzarella and provolone cheeses. Sprinkle bread crumb mixture evenly on top; do not press down. Drizzle remaining olive oil on top.
- Bake in the preheated oven until pizza is well browned is bottom is cooked, about 35 minutes. Bake for as as long as you can without the crumbs on top burning so that the crust cooks as much as possible.
- Slide pizza onto a cooling rack to prevent the bottom from getting soggy. Transfer to a cutting board once cooled.
Nutrition Facts : Calories 443.5 calories, Carbohydrate 50.5 g, Cholesterol 22.9 mg, Fat 20.1 g, Fiber 3.2 g, Protein 14.7 g, SaturatedFat 5.8 g, Sodium 780.2 mg, Sugar 5.1 g
SANTA FE BACON PIZZA
Serve up your next pizza Santa Fe style. Top a ready-to-use baked crust with chicken, bacon, chopped tomatos and plenty of shredded cheese.
Provided by My Food and Family
Categories Recipes
Time 18m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450ºF.
- Brush pizza crust with oil; top with remaining ingredients.
- Place directly on oven rack.
- Bake 5 to 8 min. or until cheese is melted.
Nutrition Facts : Calories 430, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 740 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 2 g, Protein 26 g
SANTA FE CHICKEN PIZZA
A great recipe from The California Pizza Kitchen Cookbook. One of their pioneering pizzas, originally called Grilled Lime Chicken Pizza. Recipe makes one large pizza. A bit fiddly but well worth the effort - a real gourmet pizza.
Provided by Baz231
Categories Chicken Breast
Time 30m
Yield 1 pizza, 2-4 serving(s)
Number Of Ingredients 26
Steps:
- TO MAKE SALSA: Combine salsa ingredients and set aside in refrigerator for 1/2 hour then place in a strainer to remove excess water. Set aside in refrigerator until ready to use.
- TO MAKE GRILLED LIME CHICKEN: Prepare a hot grill or barbecue. Mix the marinade ingredients together and marinate the chicken breasts for 15 minutes. Cook the breasts for 5 to 7 minutes each side (discard leftover marinade). Remove the grilled chicken and cool. Cut the cold chicken into 1 cm cubes and set aside in the refrigerator.
- TO MAKE CARALELISED ONIONS: Melt butter in small non-stick pan over medium-high heat and cook onions, stirring, until they just begin to brown - 3 to 4 minutes. Add vinegar; reduce heat to medium-low & continue to cook for 10 minutes, stirring to prevent scorching. Add soy sauce & cook 5 to 10 minutes longer, stirring. When done, onions should be quite limp & caramelised brown.
- TO MAKE GUACAMOLE: Cut the avocado in half, discard pit and scoop the flesh away from the skin into a bowl. Using a fork, mash the avocado and then quickly combine with the remaining guacamole ingredients. Place cling film directly onto the surface of the guacamole and squeeze out air bubbles. Refrigerate until ready to use.
- TO MAKE PIZZA: Distribute sauteed onions over the pizza base. Cover the onions with about 3/4 of the mozzarella. Evenly distribute the chicken pieces over the cheese and then sprinkle the rest of the cheese over the chicken. Transfer to the pre-heated Pizza Maker (or to a very hot oven) and cook until cheese at centre is bubbly and crust is brown (8 to 10 minutes). Sprinkle 1 tblsp of chopped coriander leaves over the hot cheese. Serve with salsa, sour cream and guacamole (either added to the pizza before serving or else as side dishes for people to add as they like).
Nutrition Facts : Calories 1113.4, Fat 86.8, SaturatedFat 35.5, Cholesterol 232.7, Sodium 1278.1, Carbohydrate 25.1, Fiber 8.2, Sugar 8.3, Protein 62.2
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