Recipe by Chef John
"When you can't decide whether to have pizza or Mexican, make this. It's both!"
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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 :))
Just made this tonight. Hubby and I loved it. I used a pre-made thin crust (similar to Boboli)that came in a package of two and only needed half of the meat mixture to spread over the crust, so I am ahead of the game when I want to make a second one. Using a pre-made crust I didn't need to mess with moving the pizza from low to higher rack. I just cooked it in the middle at 400F for about 10 minutes and it came out great. I adjusted the seasonings down (about 1/2 tsp. cumin and 3/4 tsp. chipotle pepper) to suit our tastes, and it was hot enough for us with the 1 Tbsp chili powder. I used one poblano pepper and chopped it rather fine, so there was no need to pick any of it out. This was a very simple and tasty recipe, and satisfied our desire for Mexican food around Cinco de Mayo.
* 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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