Your Life A to Z Recipe: Wednesday, September 25, 2013
Using a flour tortilla rather than pizza dough makes this easy to create at home and gives a nice crisp crust. You can make many versions of this – just use your imagination – and whatever is in your refrigerator. The meat, poultry, or seafood you use as a topping should be cooked, so it’s a good way to use leftovers.
Makes one 12-inch pizza, serves from 2-4
1 tablespoon vegetable oil
1/2 cup thinly sliced onions
1 clove garlic, finely chopped
1 red bell pepper, cut into 1/2-inch dice
1 chicken breast, cut into bite-sized pieces
1/4 teaspoon salt
1 flour tortilla (12-inch)
1 cup grated Asardero cheese
1 cup grated Queso Quesadilla
2 long green chileds, roasted, peeled, seeded, and diced
1/2 of an avocado, peeled, pitted, and thinly sliced
1 tomato, seeded and chopped
Heat a medium skillet over high heat; add vegetable oil; when hot, add onions, garlic, and bell pepper. Cook, stirring, until onion starts to brown slightly, about 5 minutes. Add the chicken, sprinkle with salt and continue cooking until chicken is firm (cut a piece to make sure it is no longer pink inside), about 3 minutes more. Remove skillet from heat.
Preheat broiler. Put the tortilla on a baking sheet and place under the broiler; cook until the tortilla is toasted on one side, about 1 minute. Remove baking sheet from the oven and turn the tortilla over. Spread cheese evenly over the uncooked side; sprinkle diced chiles over cheese. Evenly spoon the chicken/pepper mixture over cheese and return the baking sheet to the broiler. Cook until the cheese is melted and the edges of the tortilla start to brown, about 2 minutes. Remove from the oven, arrange avocado and tomato over top, cut into wedges, and serve immediately.