The southwest flavour of chipotle peppers is one of the
hottest trends these days. To the uninitiated, chipotle peppers are
smoked jalapenos. In this recipe, Canadian Pizza Magazine’s 2006 Pizza
Chef of the Year, Diana Coutu introduces us to a little Mexican heat,
Winnipeg-style.
The southwest flavour of chipotle peppers is one of the hottest trends these days. To the uninitiated, chipotle peppers are smoked jalapenos. In this recipe, Canadian Pizza Magazine’s 2006 Pizza Chef of the Year, Diana Coutu introduces us to a little Mexican heat, Winnipeg-style.
1 (13 oz) dough patty (already proofed)
5 oz Spicy Chipotle Pesto Sauce (Arrezzio – Sysco brand)
2 oz 100 per cent white chicken breast – fully cooked, diced
2 oz strip bacon – fully cooked, diced
1tbsp Frank’s Hot Sauce
1 green pepper, diced
1 red pepper, diced
1/2 red onion, diced
1 Roma tomato, diced
3 oz low fat mozzarella cheese
2.5 oz medium sharp cheddar cheese
2.5 oz Monterey jack cheese
By hand, slap-out the dough onto a 12-inch size pizza screen. Spread the chipotle sauce evenly on pizza. Smother with mozzarella, cheddar and Monterey jack cheeses. Then using the rule of “a little in every bite” top pizza with strip bacon, diced tomatoes, diced red and green peppers and the diced onions. In a separate bowl, toss diced chicken with Frank’s Hot Sauce. Spread chicken evenly on pizza. Bake in oven at 600˚F for 7-9 minutes or until the crust and cheese are golden brown.
Remove pizza from oven upon completion of cooking, slice into 8 pieces. Serve immediately.•
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