Santafebaconpizza Recipes

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CHICKEN BACON RANCH PIZZA



Chicken Bacon Ranch Pizza image

This Chicken Bacon Ranch Pizza is easy to make and full of flavor! Loaded with smokey bacon, pieces of chicken, melty cheese, and creamy ranch.

Provided by Malinda Linnebur

Categories     Main     Pizza

Time 30m

Number Of Ingredients 5

1 pound (550g) homemade pizza dough (or store bought)
⅔ cup (155ml) ranch dressing
3 cups (340g) shredded mozzarella cheese
1½ cups (200g) chopped cooked chicken
4 strips bacon, cooked and crumbled

Steps:

  • Preheat oven to 425°F.
  • Roll out dough to about a 13-15 inch circle. Place on pizza pan.
  • Top dough with ranch and spread to an even layer. Sprinkle with cheese. Top with chicken and bacon. Bake for 15 minutes or until crust is golden.

Nutrition Facts : ServingSize 1 slice, Calories 364 kcal, Carbohydrate 28 g, Protein 17.5 g, Fat 19.4 g, SaturatedFat 4.7 g, Cholesterol 62 mg, Sodium 881 mg, Fiber 1 g, Sugar 1.3 g

SANTA FE CHICKEN PIZZA



Santa Fe Chicken Pizza image

A great recipe from The California Pizza Kitchen Cookbook. One of their pioneering pizzas, originally called Grilled Lime Chicken Pizza. Recipe makes one large pizza. A bit fiddly but well worth the effort - a real gourmet pizza.

Provided by Baz231

Categories     Chicken Breast

Time 30m

Yield 1 pizza, 2-4 serving(s)

Number Of Ingredients 26

2 -3 firm red, ripe Roma tomatoes (1 cm dice)
2 teaspoons fresh lime juice
1 teaspoon garlic, finely minced
1/2 teaspoon minced jalapeno
1 tablespoon chopped fresh coriander leaves (or cilantro)
300 g chicken breasts
1 tablespoon fresh lime juice
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons soy sauce
1/2 teaspoon honey
1 pinch cumin
1 pinch dried chili pepper flakes
1 tablespoon chopped fresh coriander leaves (or cilantro)
2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
1 small red onion, peeled & sliced into 1/8 inch thick rings
1/4 teaspoon red wine vinegar
1 teaspoon soy sauce
1 large ripe unblemished Hass avocado
1 teaspoon fresh lime juice
1 tablespoon chopped spring onion (scallions)
1/2 teaspoon finely minced jalapeno
1 plain pizza crust (or pizza base)
2 cups shredded mozzarella cheese
2 tablespoons chopped fresh coriander leaves (or cilantro)
1/2 cup sour cream

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).

Nutrition Facts : Calories 1113.4, Fat 86.8, SaturatedFat 35.5, Cholesterol 232.7, Sodium 1278.1, Carbohydrate 25.1, Fiber 8.2, Sugar 8.3, Protein 62.2

SANTA FE PIZZA



Santa Fe Pizza image

A quick-to-make cheesy Bisquick crust holds a Mexican inspired topping of beans, salsa, cheese and the works.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 9

2 cups Original Bisquick™ mix
1/4 cup mild salsa-flavor or jalapeño-flavor process cheese sauce
1/4 cup hot water
1 can (16 oz) Old El Paso™ refried beans
1/2 cup Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
4 medium green onions, sliced (1/4 cup)
1 cup shredded Colby-Monterey Jack cheese (4 oz)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)

Steps:

  • Heat oven to 375°F. Grease large cookie sheet with shortening or cooking spray.
  • In medium bowl, stir Bisquick mix, cheese sauce and hot water until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on cookie sheet.
  • In medium bowl, mix beans and salsa; spread over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over bean mixture. Sprinkle with cheese.
  • Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Garnish with lettuce and tomato.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 1 g

THREE-CHEESE BACON PIZZA



Three-Cheese Bacon Pizza image

Provided by Food Network Kitchen

Time 40m

Yield 4 (makes 2 pies)

Number Of Ingredients 11

1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
4 slices bacon, chopped
1 8-ounce can tomato sauce
2 tablespoons extra-virgin olive oil
1 clove garlic, grated
1/4 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 cup shredded mozzarella cheese (about 4 ounces)
1 cup shredded white cheddar cheese (about 4 ounces)
1 tablespoon grated parmesan cheese

Steps:

  • Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 475 degrees F for at least 15 minutes. Meanwhile, roll out the dough into a 9-inch round on a lightly floured surface. Lightly dust a pizza peel or another inverted baking sheet with flour; lay the round of dough on top and set aside. Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Combine the tomato sauce, olive oil, garlic and oregano in a medium bowl; season with salt and pepper. Slide the dough directly onto the hot stone or baking sheet and bake until lightly golden and puffy, about 7 minutes. Remove from the oven and let cool slightly, then carefully slice the crust in half horizontally with a serrated knife to make 2 thin crusts. Turn the crusts cut-side up. Spread with the sauce mixture, then top evenly with the mozzarella, cheddar and bacon. Slide the pizzas back onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, about 8 more minutes. Sprinkle with the parmesan.

SICILIAN CHRISTMAS PIZZA (SFINCIONE)



Sicilian Christmas Pizza (Sfincione) image

Topping a thick-crust pizza with bread crumbs might sound like a strange idea, but it really is the crispy, cheesy secret sauce behind this Sicilian Christmas Pizza. Well, that and the actual sauce of onion and anchovies--ingredients you might want to keep secret from guests. Also key is the extremely sticky dough, which bakes into a feather-light, spongy crust that contrasts perfectly with the crumbly topping. Garnish with the customary dried oregano if desired.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 12

Number Of Ingredients 21

2 cups warm water (100 to 110 degrees F (40 to 45 degrees C))
1 (.25 ounce) package active dry yeast
1 ½ teaspoons kosher salt
1 teaspoon white sugar
3 tablespoons olive oil
4 ⅔ cups all-purpose flour, or more as needed
2 tablespoons olive oil
2 large yellow onions, diced
salt to taste
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 teaspoon dried oregano
9 oil-packed anchovy fillets, drained and 1 tablespoon oil reserved
1 ½ cups marinara sauce
¼ cup water
¾ cup fine plain dry bread crumbs
1 cup grated Pecorino Romano cheese
6 tablespoons olive oil, divided
3 ounces shredded mozzarella cheese
3 ounces shredded aged provolone cheese

Steps:

  • Pour warm water into the bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let bloom. Add salt, sugar, olive oil, and flour. Knead, scraping down sides as necessary, until dough is very elastic and sticky, 6 to 7 minutes. Cover and let rise in a warm place until doubled in size, about 90 minutes.
  • Heat olive oil over medium heat. Add onions and salt. Saute, stirring occasionally, until onions soften, sweeten, and turn translucent, 6 or 7 minutes. Add red pepper flakes, black pepper, tomato paste, oregano, and anchovies; mix until anchovies dissolve. Add marinara sauce, rinse out the container with water, and add the water. Stir and let simmer on medium-low heat until flavors come together, about 20 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine bread crumbs and Pecorino Romano cheese in a bowl; toss together with a fork. Add the reserved anchovy oil and 2 tablespoons olive oil. Mix until bread crumbs are well moistened.
  • Generously coat a rimmed 13x18-inch sheet pan with up to 3 tablespoons olive oil. Oil your hands and turn dough out onto pan. Pull, stretch, and press it to the sides of the pan, pausing to let dough rest whenever it shrinks back too quickly.
  • Spoon sauce over the dough and spread up to about 1/2 inch from the edges. Add mozzarella and provolone cheeses. Sprinkle bread crumb mixture evenly on top; do not press down. Drizzle remaining olive oil on top.
  • Bake in the preheated oven until pizza is well browned is bottom is cooked, about 35 minutes. Bake for as as long as you can without the crumbs on top burning so that the crust cooks as much as possible.
  • Slide pizza onto a cooling rack to prevent the bottom from getting soggy. Transfer to a cutting board once cooled.

Nutrition Facts : Calories 443.5 calories, Carbohydrate 50.5 g, Cholesterol 22.9 mg, Fat 20.1 g, Fiber 3.2 g, Protein 14.7 g, SaturatedFat 5.8 g, Sodium 780.2 mg, Sugar 5.1 g

SANTA FE PIZZA



Santa Fe Pizza image

Categories     Cheese     Chicken     Bake     Kid-Friendly     Quick & Easy     Back to School     Cheddar     Corn     Jalapeño     Cilantro     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 9

1 10-ounce purchased fully baked thin pizza crust
1 3/4 cups grated sharp cheddar cheese
2 cups roast chicken strips
1/2 teaspoon ground cumin
1/2 cup thinly sliced red onion
6 tablespoons frozen corn kernels, thawed, drained
6 tablespoons chopped fresh cilantro
2 large jalapeño chilies, cut into thin rounds, seeded
2/3 cup drained purchased refrigerated fresh salsa

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.

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