Pizza crust topped with RollinGreens Chopped Fajita CHIC’KEN, cheese, picked red onions, pineapple, fresh cilantro, and a drizzle of B.B.Q. sauce.
Serves 2-3 people
Ingredients
For Chopped Fajita CHIC’KEN
- 1 Bag RollinGreens Chopped Fajita CHIC’KEN
- 2 cups water
- 2 T olive oil
1. For Pickled Red Onion
- ¼ red onion
- ½ cup water
- 2 cups vinegar
- 2 tsp sea salt
- 1 tsp sugar
2. For Pizza
- 1 premade pizza dough
- 1 cup marinara sauce
- 2 cups mozzarella cheese
- ½ cup cut pineapple
- ¼ cup parmesan cheese
- ¼ cup B.B.Q. sauce
- Drizzle of olive oil
- Pinch of sea salt
3. For toppings after cooked
>- 3 sprigs cilantro
Instructions
- Preheat oven 350 degrees F.
- For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
- Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
- On a pizza pan place the stretched pizza dough evenly. Add the marinara sauce, ½ cup cooked Chopped Fajita CHIC’KEN, then the Cheeses.
- In a small pot add the ingredients under the pickled red onion tab except the red onion and bring it to a boil. Cut the red onion into ¼ inch slices and add to liquid once boiling. Cook onion for 3 minutes and place into a lidded jar once finished cooking. Allow to pickle for 10 minutes or longer.
- Add ½ the pickled onions to top of cheese. Add the pineapple pieces to top of cheese and drizzle the B.B.Q. sauce to top followed by the olive oil and sea salt.
- Bake until cheese has melted, about 10-12 minutes. Remove from oven.
- Finish the dish with fresh cilantro leaves.
-Enjoy Chef Ko
