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Mexican Pizzas + A Giveaway!

by Nick

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.

When I picked up Gaby Dalkin‘s new book, Absolutely Avocados, I would guess I earmarked approximately 70% of the recipes.

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
Prep Time
Total Time

Just a moment please...

Print Recipe Mexican Pizzas

Ingredients

  • 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
  • Shredded Lettuce
  • 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

Directions

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.

Good Guac

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.

corn

More char would be best.

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.

guac base

Good just like this.

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.

This is realllly good.

This is realllly good.

Filling

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.

Chicken ready.

All mixed up.

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.

shred

Shred-ready.

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.

shredded.

Big chunks are cool.

Once the chicken topping is cooked, you’re ready to make some pizzas!

Pizza Making

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.

cheeses

One melts one doesn’t.

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.

beans

Don’t forget the beans!

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.

Mexican pizza

Fancy Tex-mex.

Two of these is a great meal, but I ate three because I just couldn’t stop.

Screen shot 2013-06-26 at 6.32.06 AMAbsolutely Avocados

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!

Winners!

Congrats to the winners:

Sarah (#49)
Daktari (#101)
Stephanie (#139)

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176 comments on “Mexican Pizzas + A Giveaway!

  1. I don’t think there is one thing about this recipe that I don’t like. Makes my mouth water. As for avocados, I think my favorite way is prepared salsa tucked inside a polenta pancake. It was a recipe in a vegetarian cookbook I found years ago. I should make that again soon.

  2. I probably could have eaten four. They look amazing.
    I could eat my weight in avocados, as well. I LOVE them any old way, but my favorite is probably on a croissant with a garlicky feta dip that I make. So amazingly delicious.

  3. I think this cookbook could be my soulmate. I LOVE avocados.

    I love using guacamole as a salad dressing. I’m also of the opinion that there is nothing better than a bowl of tomato soup with avocado on top.

  4. I love avocados on pretty much anything too. Or just plain with some chili powder. Pretty sure I could eat a gallon of guacamole in one sitting with no shame.

  5. I will try these! Corn in quac…..will have to try it.

    Best ways to eat avocados is sliced on a sandwich or with an omelet. Just love the texture and taste of eggs and avocado together.

  6. My favorite preparation of avocados is spread on whole wheat toast with tomato or fried egg on top, open faced.

  7. Hard to beat guac and chips, but our family’s favorite salad is a romaine leaf, topped with diced avocados, topped with a dressing of lemon juice, olive oil, minced fresh garlic, sea salt and cracked pepper, homemade crostini on the side. YUM!

  8. I put avocado on absolutely everything! I probably go through about 5 or 6 as well. I make a guacamole that rivals any others but I am interested to try corn in it. I want this cookbook! :)

  9. I keep them simple. Sliced on a warm corn tortilla with a squeeze of lime juice. Rolled up and a perfect midday/late night snack

  10. You can’t really top a good guacamole. I love the variation with charred corn here! Another favorite way to use avocados is in smoothies – it makes it so creamy, and it’s really filling too!

  11. Last night I got some pesto and sundried tomatoes and roasted garlic from the fancy olive bar at the store, chopped those up, put them in an avocado half and topped it with asiago. It was the best part of dinner.

  12. Favorite way. . . Had a sammich in Austin, Tx. Rosemary focaccia, blackened chicken, roasted red bell pepper and avocado. Oh my god Becky it was good. But avocado’s are good anytime!

  13. In chicken salad! I mix avocado with chicken, a slight bit of mayo, fresh cilantro and lime juice and S&P. Delicious!

  14. I love avocados!.. that much that I planted one in my tiny- backyard! My favorite is a salad like, choppped avocados with finely chopped tomatoes and scallions with some lime juice (not that much) and finely chopped cilantro. You can serve as a side dish or like a salsa on any dish or dip. Enjoy!

  15. My favorite summer time sandwich – toasted whole grain “bird bread” (with lots of seeds in it). Veganaise, spicy brown mustard, at least 1/2 of an avocado, and fresh tomato slices. <3

  16. It’s a toss up! I love them on a cobb sald, bu they are also equally delicious In my fiance’s twist on a pico de gallo. Mmmmm!

  17. I join the crowd! Love avocados! On burgers, tacos, toast and salads. Got to try avocados and sardines!
    Thanks for a chance to win a great cookbook.

  18. I love them straight out of the skin with S&P! I also love them as a condiment in place of mayo- it’s fat, but it’s good fat and much more creamy and flavorful!

  19. I know this is awfully original, but I love avocado in guacamole. I especially love guac on top of poached eggs, on top of bacon, sandwiched between some English Muffins toasted in bacon fat and butter. Yowza!

  20. I love plain avocados! My toddler and I often share one for breakfast or lunch… But he’s starting to eat more and more of it by himself. Pretty soon, we’ll both be having a whole avocado.

  21. Simple….slightly mashed avocado, cilantro, diced onion, lime juice and salt. Perfection. Or simply sprinkle sea salt on a halved avocado and grab a spoon.

  22. A favorite from my mother’s, Australia-dwelling side of the family: avocados mashed on toast, drizzled with lemon or lime juice + salt & pepper to taste. Now a go-to breakfast as I attempt to remain VB6.

  23. I mash them with some feta and salt and pepper and smear on some sourdough or rye toast.

  24. I mash them on some toasted tortillas, sprinkle with some crumbled goat cheese, salt & pepper, then drizzle with fresh lime juice & hot sauce. So good!

  25. I mix up some soy sauce, honey, garlic, and ginger and drizzle it over a half an avocado. So good for lunch!

  26. Guacamole is my favorite, but I eat it for lunch quite a bit with canned salmon, lemon juice, pepper and crackers.

  27. As of yet, I have not had an avocado that I like; perhaps I just haven’t found a good recipe.

  28. Halves topped with oil, salt, and cumin then grilled til creamy on the inside and a little charred on the outside. Great eaten as is or scooped out and used as a condiment.

  29. Avocado milkshakes (soymilk, avocado, and a touch of honey if you like it sweet) are awesome, but I eat them most often with a spoon.

  30. I like to take Avocado halves and stuff them with
    freshly caught and steamed Dungeness crab top
    with a dollup of mango salsa.

  31. Acocados are also the world’s easiest baby food. Travels well in a diaper bag, and very soft for kids of all ages.

  32. Not a contest entry – I already have too many books.

    But wow, you and I made very similar dishes on the same day again. In retrospect I would have loved having your guaccornmole on my pizzas too.

  33. I love making fresh roasted garlic guacamole and using it with chips, as a spread on a sandwich or topping for tacos, tostadas or enchiladas. We even put it on top of our tamales at breakfast!

  34. 3 top choices – in a salad, guacamole, or on a homemade BLT w/ avocado, cheese, onion, etc.

  35. I Love them in Sushi!!! Also, I have been eating a lot of them lately in a simple salad with tomatoes, onions, cukes and an avocado. Its Yummy and so good for you!!! :-)

  36. My favorite way to eat avocado is making an avocado toast. Avocado on top of toast with a olive oil, salt, pepper, red pepper flakes and a squeeze of lemon juice. It’s simple yet very delicious!

  37. Guacamole is of course an irreplaceable standby, but I love mashing up avocados with a little bit of salt and tossing fresh pasta in it to make a unbelievably simple and delicious sauce! Throw in some roasted grape tomatoes to perfectly round out the taste of the dish! (and add a little pasta cooking water if you want a thinner sauce. So easy!)

  38. Can’t go wrong with avocado mashed up in a corn tortilla with some cheddar jack cheese and grilled, or just scooped out onto a plate with a squeeze of lemon and a pinch of salt. :) Its my favorite food!

  39. I LOVE avocados. They are SO good on salads, and paired with bacon on a chicken sandwich!

  40. Yum-I adore avocados!! right now, my fav way to eat them is with a southwestern-themed quinoa salad!! The salad keeps for 5 days in the fridge & I just add the avocados before serving!! A complete meal!

  41. I love avocados almost any way, but mixed in tuna salad with mustard as a substitute for mayo is a quick and easy favorite.

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