"When you can't decide whether to have pizza or Mexican, make this. It's both!" — Chef John
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ground beef (preferably grass-fed)
ground dried chipotle pepper, or more to taste
ancho chili powder
seeded and sliced poblano chiles
sliced green onions
1 1/2 cups
large prepared pizza crust
shredded pepperjack cheese
Chef John beat me to the posting of this recipe. At least you all get to taste it Sooner then if I had submitted it! (This comment is for the AR GODS). Anyhow, I mixed a little spaghetti sauce to the chipotle sauce since I had both opened in the fridge, I smeared it around the crust after I flipped the dough over on the grill. I added the cooked crumbled Italian sausage & pepperoni. I spent the afternoon roasting Hatch chilies, so I chopped up a couple and on they went too! Topped the whole thing with cheese, let it melt. I served my hubby right on the cutting board! I thought it made a unique serving vessel. He went CRAZYYYYYY for this pizza!! Wish I could give this 10 *'s! !! THANK YOU Chef John. Keeper for sure :))
* Percent Daily Values are based on a 2,000 calorie diet.
El Paso Pizza
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 170
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