Santa Fe Chicken Pita Pizzas For 2 Recipes

SANTA FE CHICKEN PITA PIZZAS FOR 2

Steps:

• Place pita breads on an ungreased baking sheet; spread with beans. Top with salsa, chicken, chilies, olives and cheese., Bake at 350° for 8-10 minutes or until cheese is melted. Serve with sour cream; sprinkle with onion.

STEAK SHAWARMA PITA

Steps:

• For the green chile zhoug: Blacken serrano chiles on top rack of a toaster oven set on broil for 2 minutes per side. Let cool until cool enough to handle, then remove stems. Place in a food processor fitted with an S blade along with the oil, cardamom, coriander, salt, green onions, garlic, lemon juice, cilantro, parsley, bell pepper and jalapeno and pulse for 3 to 5 turns, then process on high speed, adding 1/2 cup cool water. Adjust for salt and place in a glass jar with a tight-fitting lid. Keeps for up to 2 weeks, refrigerated. Use like hot sauce or salsa in a pita with shawarma.
• For the quinoa taboulleh: Combine the quinoa, 1 teaspoon salt and 2 cups water in a 1-quart saucepot and bring to a boil. Cover and turn off heat, then let rest without removing the lid for 20 minutes. Spread cooked quinoa over a dinner plate to cool and allow steam and moisture to dissipate.
• Meanwhile, mix oil, pepper, parsley, lemon juice, mint leaves and remaining 1/2 teaspoon salt in a large bowl, then fold in quinoa. Cover and refrigerate until ready to use. Taboulleh keeps, refrigerated for 3 days.
• For the steak shawarma: Mix the yogurt, vinegar, garlic, coriander, allspice, cardamom, cinnamon, cumin, lemon juice, salt and pepper in a medium bowl with a whisk. One at a time, dip each thinly sliced steak into marinade on both sides and place in a plastic tub that will accommodate all marinade and steak. Cover and refrigerate overnight or up to 3 days.
• Preheat a gas or charcoal grill to 450 degrees F. Line a pan with foil.
• Place steaks on hot grill and cook for 90 seconds per side, then place in lined pan. Cut thin steaks into 1/4-inch strips with a good knife. Return cut strips to pan and cover with foil to keep warm until ready to serve.
• Serve steaks in pitas, and top with quinoa tabbouleh and green chile zhoug.

SANTA FE PIZZA

Steps:

• Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.

SANTA FE CHICKEN PITA PIZZAS

Steps:

• Preheat oven to 350°. Place pita breads on an ungreased baking sheet; spread with beans. Top with salsa, chicken, chilies and olives; sprinkle with cheese., Bake 8-10 minutes or until cheese is melted. Top with green onion; serve with sour cream.

GREEK CHICKEN PITA PIZZAS

Steps:

• Heat oven to 425°.
• Place the pita on a greased baking sheet; arrange the tomato slices on top of each pita in an overlapping circular pattern.
• Distribute the chicken, feta, green onions, garlic, olives and oregano over the pizzas.
• Bake until cheese melts and the pita bread crisps, about 8 minutes.

SANTA FE CHICKEN PIZZA

Steps:

• TO MAKE SALSA: Combine salsa ingredients and set aside in refrigerator for 1/2 hour then place in a strainer to remove excess water. Set aside in refrigerator until ready to use.
• TO MAKE GRILLED LIME CHICKEN: Prepare a hot grill or barbecue. Mix the marinade ingredients together and marinate the chicken breasts for 15 minutes. Cook the breasts for 5 to 7 minutes each side (discard leftover marinade). Remove the grilled chicken and cool. Cut the cold chicken into 1 cm cubes and set aside in the refrigerator.
• TO MAKE CARALELISED ONIONS: Melt butter in small non-stick pan over medium-high heat and cook onions, stirring, until they just begin to brown - 3 to 4 minutes. Add vinegar; reduce heat to medium-low & continue to cook for 10 minutes, stirring to prevent scorching. Add soy sauce & cook 5 to 10 minutes longer, stirring. When done, onions should be quite limp & caramelised brown.
• TO MAKE GUACAMOLE: Cut the avocado in half, discard pit and scoop the flesh away from the skin into a bowl. Using a fork, mash the avocado and then quickly combine with the remaining guacamole ingredients. Place cling film directly onto the surface of the guacamole and squeeze out air bubbles. Refrigerate until ready to use.
• TO MAKE PIZZA: Distribute sauteed onions over the pizza base. Cover the onions with about 3/4 of the mozzarella. Evenly distribute the chicken pieces over the cheese and then sprinkle the rest of the cheese over the chicken. Transfer to the pre-heated Pizza Maker (or to a very hot oven) and cook until cheese at centre is bubbly and crust is brown (8 to 10 minutes). Sprinkle 1 tblsp of chopped coriander leaves over the hot cheese. Serve with salsa, sour cream and guacamole (either added to the pizza before serving or else as side dishes for people to add as they like).