Mexican Pizzas + A Giveaway!
I think I can say that, by weight, Betsy and I maybe eat more avocados per week than any food. We normally will burn through 5-6 of them per week which is a lot. We put them on sandwiches, Tex-Mex, or I’ll just eat half of one with a spoon as a snack.
We’re addicted to the green stuff.
I couldn’t pick what I wanted to make first from this book so I tossed it up on a poll last week and let you guys decide. You chose wisely. I decided to reward your wise choice by giving away a few copies of Gaby’s book!
But first, the pizzas.
Yield: Makes 10-12 small pizzas
2 pounds skinless chicken thighs (about 6)
1 cup salsa
1 tablespoons paprika
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 15-ounce can refried beans
6 ounces queso fresco, crumbled
6 ounces pepper jack cheese, grated
12 6-inch corn tortilla
Charred Corn Guacamole:
2 ears sweet corn, charred
2 teaspoons olive oil
3 avocados, mashed
3 scallions, chopped
1/2 lemon, juice only
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
Salt and pepper
For the Guac:
1) Rub the corn with some oil and grill it over high heat or roast it in a 450 degree F. oven for 10-15 minutes until it's lightly charred on all sides.
2) Mix the other guacamole ingredients in a large bowl and mash together well. Stir in charred corn and season with lemon juice, salt, and pepper. Try not to eat it all before you make the pizzas!
For the Pizzas:
1) Stir together chicken thighs, salsa, paprika, chili powder, cumin, and salt. Add chicken to a baking dish and roast in a 350 degree oven for 30-35 minutes, turning a few times, until the thighs are cooked through.
2) Remove chicken and let cool for a few minutes. Then shred chicken with two forks. Remove bones from chicken and mix shredded chicken with salsa and other spices that the chicken cooked in.
3) On a large baking sheet, add a few corn tortillas brushed with oil. Bake in a 450 degree F. oven for 5 minutes until tortillas start to get crispy.
4) Remove tortillas and flip them. Top each tortilla with a smear of refried beans, a few spoonfuls of shredded chicken, and a small sprinkle of both kinds of cheese.
5) Return to oven and bake for another 3-4 minutes until cheese is well melted.
6) Top pizzas with shredded lettuce and a big scoop of charred corn guacamole. Serve immediately!
Recipe adapted from Absolutely Avocados.
I love a good guacamole recipe, but I normally just keep it standard. Nothing fancy.
But this charred corn guac is really delicious. It has some twists on what I would normally put in guacamole and it starts with some delicious charred corn.
Basically, just rub a few ears of corn with olive oil and season them with a pinch of kosher salt. Then you can either grill them on high heat or roast the corn in a 450 degree F. oven for 10-15 minutes until the corn is lightly charred. I roasted mine this time around and I think the grill would’ve been better just so I could get a bit more char.
It was still great though.
For the rest of the guacamole, just mash together the ingredients! This guacamole has some really unique flavors in my opinion. It leaves out the cilantro and switches lemon juice instead of lime juice. I loved the switch on the flavor profile.
Then you chop the corn off the cob and stir it into the guacamole! Done deal.
Try not to eat all of this before you make the pizzas. It’ll be hard.
The original recipe for these pizzas involves cooking the chicken in a slow cooker but I just roasted the chicken thighs for about 35-40 minutes until they were cooked through. You could absolutely stick everything in a slow cooker for a few hours though.
Start the chicken by stirring the spices, salsa, and chicken in a baking dish.
Then bake the chicken for about 35 minutes until the thighs are cooked through. Give the thighs a stir as they cook to make sure the flavors are together.
When the thighs are cooked, let them cool a bit and then shred the chicken into bite-sized pieces. Personally, I like to use bone-in thighs because I think it keeps the meat more moist, but boneless would work also.
Once the chicken topping is cooked, you’re ready to make some pizzas!
I love a lot of things about these little pizza tostada things, but I really like using two kinds of cheese as Gaby recommends. I went with a pepper jack cheese which melts well and a queso fresco that has some saltiness and doesn’t melt completely.
To start a pizza, brush a few corn tortillas with oil and lay them out on a baking sheet. Bake them at 450 degrees for 5 minutes until they start to get crispy. Then give them a flip and top each tortilla with a smear of refried beans, some of the chicken topping, and both kinds of cheese.
Put these back in the oven and bake them until the cheese melts and the chicken is warmed through, another 4-5 minutes.
Once the pizzas come out, top them with some shredded less and a huge dollop of the corn guacamole.
Two of these is a great meal, but I ate three because I just couldn’t stop.
This is easy. I’m giving away three copies of this book because I really love the style of it, Gaby is a great writer, and avocados are one of my favorite things.
To enter to win, just leave a comment saying your favorite way to eat avocados.
I’ll pick three winners at random from the comments below on next Wednesday, July 3rd 8PM Pacific time and update this post with the winners. Unfortunately, I can only ship to US or Canada addresses. Good luck!
Congrats to the winners: