Store bought whole wheat pizza crust
1 1/2 cup shredded mozzarella cheese
1 large (or 2 small) red onions for pickling
1 cup pico de gallo
1/3 cup spicy guacamole
1/4 cup sour cream
Chicken
Marinate 3-4 chicken tenders in Lawry’s Santa Fe Chile marinade for at least a 1/2 hour, more for better flavor. I always marinate my meat in a plastic ziplock bag.
To cook, dump the chicken and a little of the marinade in a hot skillet. Let them cook for about 5 minutes each side, until cooked through. Chop up into very small pieces for the pizza.
Pickled Onions
1 medium onion, red or yellow
1/3 C. red wine vinegar
2 Tbs butter
3 tsp. soy sauce
Chop 1 medium sweet onion into half moons.
Sautee onions in butter until they are browned.
In the picture there is also minced garlic, which you can add.
However, add the garlic after the onions have sauteed for a few minutes.
Add red wine vinegar and cook on medium low heat for about 10-15 minutes.
Add soy sauce and simmer for another 10 minutes.
The onions should be very skinny and dark.
Layer on some delicious pickled onions.
Next add a generous heap of grated mozzarella cheese.
Then put on your bits of chicken from the recipe below.
Bake at 415 degrees for 10 minutes (or until it looks done.)
Garnish with lots of pico de gallo, spicy guacamole, and sour cream.
Pico de Gallo
2 large tomatoes
1 medium onion
1/2 bunch of cilantro (more or less depending on taste)
Juice of 1/2 lime
Salt, to taste
Chop tomato & remove extra liquid. Dice onion & roughly chop cilantro. In a small bowl, mix together tomato, onion, and cilantro. Add lime juice; stir. Salt to taste.
Guacamole
2 avocados
1-2 tbsp. Pico De Gallo
Juice of 1/2 lime
Salt, to taste
In a small bowl, mash avocados together with lime juice. Add in Pico De Gallo, stir. Salt to taste.