Leftover Pizza – Mexican Style

photo 3 (2)

Something else we hold near and dear is pizza. We have found a few beloved pizza shops around town that serve gluten free, (if you live in OKC and need a recommendation, just ask in the comments!) but we really do prefer to eat from home. The past few times we have been craving pizza, we have been out of yeast. L tried out a few recipes before finding a quality gluten free AND yeast free recipe. We borrowed the gluten free pizza crust recipe from ‘Gluten Free Recipes‘, who has a lot of other recipes as well. Her GF pizza crust recipe can be found here. Maybe next time we make pizza we’ll have some yeast, and can recommend another recipe. Without further ado, we present to you, a tried and true gluten free pizza – take two! Leftovers are a Cooper house favorite, so rummage through the fridge we did to bring you today’s dinner.

Note: We used half of the previously made dough for this crust, making that leftover as well.

Serves 2 to 4.

Sauce Recipe:

  • one tablespoon organic grape seed oil
  • two tablespoons organic onion, small dice
  • one teaspoon crushed red pepper
  • one teaspoon homemade organic herbs de provence
  • salt to taste
  • 1/3 cup organic tomatoes, diced
  • two tablespoons organic tomato paste

Toppings:

  • green chiles, diced
  • bell pepper, diced
  • shredded chicken, precooked (ours is local brined and smoked chicken)
  • habanero cheddar (or another spicy cheese), shredded
  • chipotle cranberry cheddar (or another fun cheese), shredded
  • two local pasteur-raised chicken eggs
  • cayenne pepper
  • cracked black pepper
  • kosher or sea salt
  • fresh organic cilantro, chopped

Preparation:

*Heat oven to 400*F/205*C.

1. Heat grape seed oil over medium to medium high heat in a sauce pot. When oil glistens, add diced onion and cook for several minutes until onions appear translucent. Add salt, crushed red pepper, and herbs de provence. Stir and continue cooking for about a minute. Add in diced tomatoes and tomato paste, stir and let simmer over low heat for three minutes. Remove sauce from heat, blend to a semi-chunky consistency using an immersion blender (a.k.a. stick blender). Set aside. Chef’s Note: If you do not have an immersion blender, blend diced tomatoes in a food processor prior to heating.

2. Grease a sheet or pizza pan with olive oil and place the ball of pizza dough in the middle of the pan. Roll out the dough to desired thickness and size. (With this recipe, a thinner crust is recommended for proper cooking.) To keep pizza crust from drying out, spread a thin layer of olive oil on rolled out dough. Place in oven for five to seven minutes, or until edges begin to turn brown and center is slightly set. Remove from oven.

3. Spread tomato sauce evenly across the pizza crust. Top with green chiles, bell pepper, shredded chicken, and cheeses. Crack both eggs over toppings, spaced however you like. Season with cayenne pepper, cracked black pepper, and salt.

photo 1 (4)

4. Place back in oven for 8 to 12 minutes, or until eggs are set. Remove from oven when done.

5. Top with chopped, fresh cilantro. Slice, serve, and devour!

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