Maybe it is because I am twenty-four. Maybe it is because I grew up on the stuff. Maybe it is the best stuff on earth. That’s right. It’s another pizza post!
This pizza is a delicious combination of some southwest flavors and the classic pizza base, a crispy pizza crust and a scrumptious tomato sauce. On the pizza is roast chicken, black beans, tomato chunks and pepperoncinnis plus three cheeses including queso fresco. The result is a scrumptious rendition, one with a southwestern feel and a Santa Fe inspiration. Looking for more of a bite? Try adding some crushed red pepper flakes.
Pizza is not only quite yummy, but it is super fun to make. If you are going to make homemade pizza crust and If you have any sort of hand eye coordination, I definitely suggest trying tossing the dough up into the air to spin it into its thin pie shape. Just put a little lateral spin on the dough as you release it upwards and centrifugal force will do the rest. While I am far from perfect at this endearing chore, I find that just a little practice lends itself to quick results–and did I mention how fun it is! I bet you’ll get it after just a few tosses. Too nervous to give it a try? Don’t worry, you can roll it out or just stretch it out on the baking pan.
Since I make pizza often, I have a go-to crust and sauce recipe. And since i blog about pizza often, I’ve given each of those go-to recipes their own page (crispy pizza crust & pizza sauce). When making pizza from scratch, you’ll want to start the dough and sauce an hour early, or about an hour and a half before you plan on eating. While the dough rises and the sauce simmers you can prep the toppings and/or rest.
This recipe will allow for two large pizzas. Feel free to cut the recipe in half for just one large pizza.
1 Crispy Pizza Dough Recipe (enough for two pizzas)
Pizza Sauce Recipe
15 ounces mozarella cheese, sliced
6 ounces provolone cheese, shredded
6 ounces queso fresco, crumbled
2 large chicken breasts, bone in
1 red onion roughly chopped
2 large tomatoes roughly chopped
4 pepperoncinis finely chopped
10 medium mushrooms sliced
6 ounces black beans, cooked & drained
crushed red pepper flakes to taste
Step One: Prepare the Crispy Pizza Dough and the Pizza Sauce. Preheat the oven to 450 F.
Step Two: Season the chicken breasts with salt, pepper, and cumin. In an oven proof pan, heat a little oil over medium high heat. Sear/brown all sides of the chicken until the pink is no longer visible, about five minutes.
Step Three: Put the chicken in the heated pan in the oven and roast for 15 minutes or until the juices run clear. Set the chicken aside to cool. Roughly cube when cool.
Step Four: Once the dough and sauce is ready, stretch the dough over a pizza pan or keel (if you use a pizza baking stone).
Step Five: Spread the sauce over the dough. Lightly oil the outer dough to aid the crust turning brown.
Step Six: Add the mozzarella and provolone.
Step Seven: Add the rest f the ingredients (chicken, onion, tomatoes, pepperoncinis, mushrooms, black beans and queso fresco)*.
*I typically save the most colorful ingredients for last, so that they are most visible. If there is a third cheese, in this case queso fresco, I always add that last–burnt/browned cheese adds a wonderful look to a pizza.
Step Eight: Bake in a oven at 450 F for 15 minutes in the lower third of an oven.
Step Nine: Move the pizza to the upper third of the oven for another 5 minutes, or a total of 20 minutes baking time.
Step Ten: Remove the pizza from the baking sheet and allow to cool 5 minutes before slicing into the pizza.