Poblano & Chicken Grilled Pizza with Avocado

Big news, people!  We have been making a LOT of grilled pizza recently (like, this is one of at least 3 recipes I’m got waiting for you!!).  AND I finally found a crust recipe that’s easy and fast enough to whip up in about an hour (that includes the rise, oh yes it does)…I just need to track it down again (coming as a separate pose next week).  For this pizza, I actually had a refrigerated crust in the fridge (because I was THAT skeptical that the hour-crust would work out when we were having people over for dinner), so we went ahead and used it.  Also in big news, Branden informed me that he liked the easy, inexpensive home-made crust better than the refrigerated one – you don’t understand, he prefers Pillsbury Grands (okay, so they are kind of good in their weird, processed way) over my homemade buttermilk biscuits so this is a really big deal (and a money saver!).

But on to the pizza…we had some weird leftovers in our fridge last week that I morphed into this amazing creation that I’m going to intentionally make again.  I had pepper jack cheese, goat cheese, half of a rotisserie chicken (I LOVE these things, sooooo much flavor!), a poblano pepper, some ripe avocados, limes that were going to look a bit funky in the next day or so, and that darned pizza crust.  OBVIOUSLY having the pizza crust, these misfits were doomed to top it.

Branden was nuts about this pizza (and I’ll admit, I loved it too)!  There’s gooey, spicy cheese, crispy, garlicky crust, flavorful rotisserie chicken, creamy goat cheese, spicy poblanos, and cool avocado…heaven, anyone?  I saw a rendition of this on Pinterest (and yes, I clearly have a problem) and just went hog wild with it.  I’m just at a loss for words on how to describe this thing, but trust me when I say that all the flavors came together in an amazing way.  All of the flavors are so vibrant but they’re not beating each other up for attention – a perfect harmony.

Now here’s a question for you?  What’s your favorite pizza topping?  What’s the weirdest thing you’ve ever thrown on top of a pizza?  I had kimchi on a pizza once and was NOT a fan…

  • 6 TBS extra virgin olive oil
  • 3 cloves garlic, smashed and peeled
  • 2 tsp. ground cumin
  • Salt and pepper
  • 2 large poblano chiles, quartered and seeded
  • 2 medium red onions, peeled and cut into 16 wedges
  • 1 Pizza Crust (refrigerated or other)
  • 1/2 c. store-bought salsa verde (I used this one by Guy Fieri)
  • 1 1/2 c. pulled rotisserie chicken (I buy these already cooked in the deli section of the grocery store)
  • 3 c. (10 to 12 oz.) coarsely grated pepper jack
  • 3/4 c. (about 4 oz.) crumbled goat cheese
  • 1 large ripe hass avocado, sliced thin
  • 1/3 cup chopped cilantro
  • Lime wedges, for squeezing
Preheat a grill to 500 degrees . In a small bowl, mix together the extra virgin olive oil, garlic and cumin; season with salt.
Place the chiles and onions on a baking sheet; brush with 2 tbsp. of the cumin oil. Sprinkle with salt and pepper. Grill, turning with tongs, until the vegetables are charred in spots, about 5 minutes. Return the chiles and onions to the baking sheet. Cut the chiles into 1/4- to 1/3-inch strips.  (You can also do all of this in a baking pan under the broil for similar results.)
Lower the heat on one side of the the grill to low. Oil the grate on that side of the grill. Move the shaped dough to the grill. Lower the edge of the dough onto the oiled grill, draping the dough perpendicular to the grate.
Cover the grill and cook until the crust begin to bubble and brown, about 3 minutes. Remove the crust from the grill.  Invert the crust flat side down onto a baking sheet. Brush the crusts generously with the cumin oil. Spread the crusts with the salsa verde, then top with the pepper jack, chiles, chicken, and onions. Transfer the pizza carefully back to the grill. Cover and cook until the cheese melts and the bottom of the crust is browned, 2 to 3 minutes.
Off the heat, top the pizza with the goat cheese, avocado and cilantro. Serve with the lime wedges.
Adapted from Rachael Ray
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Categories: Entrees, Mexican, Recipes | Tags: , , , , , , | 2 Comments

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2 thoughts on “Poblano & Chicken Grilled Pizza with Avocado

  1. I really like that combination!

  2. Pingback: Pizza Crust (for the GRILL!) « foodistherapy

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