Santa Fe Pizzas Recipes

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SANTA FE PIZZA



Santa Fe Pizza image

Provided by Steve Cylka

Time 40m

Number Of Ingredients 10

1 pizza crust or foccacia bread
1/4 cup sundried tomatoes
1/4 cup olive oil
1 boneless skinless chicken breast
1/2 cup louisiana hot sauce
1 jalapeno sliced
1/4 cup sliced black olives
1/2 cup spinach
1/4 cup grated mozzarella
1/2 cup feta (, crumbled)

Steps:

  • Cook the chicken on either the grill on stove top. Once cooked let it cool. Then diced it and in a bowl toss it with the hot sauce. Set aside.
  • Soak the sun dried tomatoes in the olive oil. Once they have softened and tenderized, drain most of the oil and thinly slice the tomatoes.
  • Assemble the pizza with the toppings. The recommended order is spinach, jalapeno peppers, sun dried tomatoes, black olives, chicken, mozzarella cheese and feta cheese.
  • Bake in an oven preheated at 375 for 20-30 minutes or until the cheese looks melted and beginning to brown.

SANTA FE PIZZA



Santa Fe Pizza image

A quick-to-make cheesy Bisquick crust holds a Mexican inspired topping of beans, salsa, cheese and the works.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 9

2 cups Original Bisquick™ mix
1/4 cup mild salsa-flavor or jalapeño-flavor process cheese sauce
1/4 cup hot water
1 can (16 oz) Old El Paso™ refried beans
1/2 cup Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
4 medium green onions, sliced (1/4 cup)
1 cup shredded Colby-Monterey Jack cheese (4 oz)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)

Steps:

  • Heat oven to 375°F. Grease large cookie sheet with shortening or cooking spray.
  • In medium bowl, stir Bisquick mix, cheese sauce and hot water until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on cookie sheet.
  • In medium bowl, mix beans and salsa; spread over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over bean mixture. Sprinkle with cheese.
  • Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Garnish with lettuce and tomato.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 1 g

SANTA FE CHICKEN PIZZA PIE



Santa Fe Chicken Pizza Pie image

Give your pie a Southwest twist when you slather on the taco sauce and top with black beans, green chilies and kicked-up chicken strips. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1 tube (13.8 ounces) refrigerated pizza crust
1 bottle (16 ounces) taco sauce
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
1/2 cup chopped green pepper
1/2 cup chopped red onion
1 can (4 ounces) chopped green chilies, drained
1 package (6 ounces) ready-to-use southwestern chicken strips, chopped
1-1/2 cups shredded Mexican cheese blend

Steps:

  • Press pizza dough into a greased 15x10x1-in. baking pan, building up edges slightly. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 8-9 minutes. , Spread with taco sauce; top with beans, tomato, green pepper, onion, chilies and chicken. Sprinkle with cheese. Bake until crust is golden brown, 15-18 minutes.

Nutrition Facts : Calories 434 calories, Fat 12g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 1218mg sodium, Carbohydrate 52g carbohydrate (12g sugars, Fiber 5g fiber), Protein 21g protein.

SANTA FE CHICKEN PIZZA



Santa Fe Chicken Pizza image

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

2 -3 firm red, ripe Roma tomatoes (1 cm dice)
2 teaspoons fresh lime juice
1 teaspoon garlic, finely minced
1/2 teaspoon minced jalapeno
1 tablespoon chopped fresh coriander leaves (or cilantro)
300 g chicken breasts
1 tablespoon fresh lime juice
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons soy sauce
1/2 teaspoon honey
1 pinch cumin
1 pinch dried chili pepper flakes
1 tablespoon chopped fresh coriander leaves (or cilantro)
2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
1 small red onion, peeled & sliced into 1/8 inch thick rings
1/4 teaspoon red wine vinegar
1 teaspoon soy sauce
1 large ripe unblemished Hass avocado
1 teaspoon fresh lime juice
1 tablespoon chopped spring onion (scallions)
1/2 teaspoon finely minced jalapeno
1 plain pizza crust (or pizza base)
2 cups shredded mozzarella cheese
2 tablespoons chopped fresh coriander leaves (or cilantro)
1/2 cup sour cream

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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