Pizza Today - July 2015 - (Page 22)

TRENDING RECIPE BY MANDY DETWILER PHOTO BY JOSH KEOWN Mexican restaurants rival pizzerias in popularity, so we've taken a classic Mexican dish -- chorizo and chicken -- and turned it into a pizza. We think this one will sell well, but remember the chorizo is spicy and packs a punch, so don't use so much that you overpower the rest of the ingredients. 1 pizza skin ½ cup cooked boneless, skinless chicken breast, shredded ¼ cup cooked chorizo crumbles ¼ queso blanco ½ cup mild salsa ½ yellow or white onion, diced ¼ cup shredded lettuce Sour cream, to dollop ½ Shredded cheddar and provolone cheese, mixed Stretch out the pizza dough. Use queso blanco as the base, and top with chicken, chorizo, salsa, onion and shredded cheese. Bake at 450 F or at your normal oven temperature. Before serving, top with shredded lettuce and dollops of sour cream. 2 2 / P I Z Z AT O D AY. C O M / J U LY 2 0 1 5 http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - July 2015

Pizza Today - July 2015
Expo Spotlight
Man on the Street
Respecting the Craft
Trending Recipes
Places That Rock
Dough Doctor
So Pesky
You’re Cured!
Holy Ravioli!
It’s a Stretch
Outside Looking In
Web Wonders
Delivering the Goods
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Behind the Scenes

Pizza Today - July 2015