Tag Archives: chipotle pizza

RECIPE: Spicy Thai Chipotle Chicken Pizza

  • large sourdough Boboli crust
  • 1 – 1/2 cups Sweet Heat Addiction sauce
  • 2 1/2 cups pepper jack cheese shredded (jack or mozzarella ok for less spice)
  • 1 cup sliced chicken breast
  • 2 Tbsp chopped cilantro
  • 1/4 cup chopped onions
  • 1/2 cup chopped bell peppers (red, orange, yellow)
  • 1/3 cup dry roasted peanuts
  • 1/4 cup think shredded carrots
  • 1/2 cup crispy chow mein noodles
  • 1/3 cup thai peanut sauce

Directions:

Preheat oven to 350 degrees

Lay boboli crust on a large baking sheet.   Spread Sweet Heat Addiction sauce evenly over crust leaving 1/2 inch around the edges for crust.  Spread cheese evenly over sauce.  Take chicken, onions, cilantro, peppers, carrots and peanuts and evenly spread each item on top of cheese.  Put in oven for 10-15 minutes (for crisper crust turn up to 375 – 400).  Spread chow mein crispy noodles evenly on pizza.  Drizzle peanut sauce on top and enjoy!  Total time with prep 30-40 minutes.  THANKS Kelly!

RECIPE: Brazilian Chipotle Pizza

  • Small Boboli pizza crust
  • 1/4 cup Sweet Heat Addiction Sauce
  • 1/4 cup Mezzeta deli slice pepperocini’s
  • 1/4 cup crumbled goat cheese
  • 1/8 cup chicken chunks
  • 1/8 cup chopped chives
  • 1/2 sliced banana

Coat bottom of crust with sauce.  Add all ingredients leaving chives and bananas to top pizza.  Add all ingredients leaving chives and bananas to top pizza.  Preheat oven or grill to 350 (turn grill heat down to maintain but not burn bottom).  Cook 15-18 minutes depending on desired crispness of crust.  Increase ingredients by about 50% for large pizza.

Thanks Terrie & Bill !

RECIPES: Pesto French Bread Pizza

  • 1 loaf French Bread
  • Pesto
  • Fresh basil leaves
  • Roma tomato, thinly sliced
  • Smokey Red Sensation or Sweet Heat Addiction
  • Sliced light Gouda cheese or your favorite.

Preheat oven to 450.  Slice bread in half lengthwise, broil or toast cut side.  With toasted bread on cookie sheet, spread wtih pesto, place slices of cheese on top, place in oven to melt the cheese slightly.  Spread sauce (of your choice) to taste over melted cheese;  add slices of tomato and more slices of cheese.  Return to oven just to melt the cheese.  Meanwhile, shiffoenod the fresh basil.  Remove pizza from oven and sprinkle with fresh basil.  Slice and serve.

Thanks Robyn!

RECIPE: Chicago Style Meatball Pepperoni Stuffed Pizza

  • 1 large Boboli wheat crust
  • 1 – 1 1/2 cups Smokey Red Sensation Sauce
  • 10 pre-cooked turkey meatballs chopped into 1/3 slices
  • 1 cup sliced turkey pepperoni
  • 2/3 cups grated mozzarella cheese
  • 1 – 1/2 cups fritos

Directions:

Preheat oven to 375 degrees.

Lay boboli crust on a large baking sheet or tin foil.  Cover crust with Smokey Red Sensation chipotle sauce.  Add meatballs and pepperoni on top of sauce and top all with cheese.  Place in oven for 10 minutes or until cheese starts to brown a bit.  Take out and cover with fritos (you can place fritos under the cheese if desired).  Place back in the oven for 3 more minutes.  Enjoy!

From:  Steven

RECIPE: South of the Border Pizza

  • 1/4 white onion

Directions:  Preheat oven to 350 degrees.

Vegetable Prep:  Finely chop white and green onions

Meat Prep:  Brown ground beef in large saucepan with 1/2 cup of the Smokey Red Sensation, Chipotle Paste and salt.  Cook chorizo in medium saucepan on med-high heat.  Blend in two eggs and stir until the meat begins to thicken.

Spread 1/2 cup of the Smokey Red Sensation onto plain pizza.  Order of toppings:  ground beef, chorizo, cilantro, green onion, and mozzarella cheese.  Then do it all over again like a double-decker and top with Queso cheese.  Place in oven for 20-25 minutes or until cheese on top is melted.

Thanks Anthony!

  • 1/4 cup green onion
  • cilantro (to your liking)
  • 1 lb. ground beef for a hefty and very meaty pizza, 1/4 lb. to keep it on the lighter side
  • 1 full link pork chorizo
  • 2 large all-natural brown eggs
  • 14 oz. Bobolli pizza shell
  • 2 Tbsp.  Art of Chipotle, Chipotle Paste
  • 1 cup Art of Chipotle Smokey Red Sensation
  • pinch of salt
  • 1- 1 1/2 cups mozzarella cheese
  • 1/4 cup Queso cheese

RECIPE: Sock-it-to-me Pizza

  • 1 green chili pepper
  • 1/4 cup orange bell pepper
  • 1/4 cup yellow bell pepper
  • 1/4 white onion
  • handful of green onions
  • cilantro
  • basil (to your liking)
  • Up to 1 lb. mild Italian sausage for a hefty and very meaty pizza, less for a lighter pizza
  • 1/4 lb. ground beef
  • Pepperoni
  • 14 oz. Bobolli pizza
  • 1/2 cup 100% natural prego traditional sauce
  • 2 Tbsp. Art of Chipotle, Chipotle Paste
  • 1/2 cup Art of Chipotle Smokey Red Sensation
  • 1/2-1 cup Mozzarella cheese
  • 1/4 cup queso cheese

Directions:  Preheat oven to 350 degrees.  Slice green chili pepper into 6-8 long pieces.  Finely chop bell peppers, white and green onions.

Brown ground beef in medium saucepan with Smokey Red Sensation.  Cook Italian sausage in medium saucepan until done. 

Mix Chipotle Paste and Prego sauce in a bowl.  Spread onto plain pizza.  Place Mozzarella cheese on first.  Place toppings on pizza in the following order.  Italian sausage, ground beef, pepperoni, all vegetables, cilantro, basil and top with Queso cheese.  Place in the oven for 20-30 minutes depending on how much meat was used or until cheese on top is melted.

Thanks Abbey!

RECIPE: BBQ Ham and Pineapple Pizza

  • Spread cooked pizza crust with Sweet Heat Addiction sauce.  Layer with your favorite cheese, diced ham and bacon if desired.   Add pineapple tidbits, diced red pepper, carmelized or grilled onions.  Bake at 450 until cheese is melted.  Makes 8 slices.
  • Thanks Wayne!

RECIPE: Mexican Chipotle Pizza

  • Small Boboli pizza crust
  • 1/4 cup Southwest Sunset Salsa
  • 1/4 cup fresh cilantro
  • 1 link sausage of your choice, sliced
  • 1/4 cup onions diced
  • 1/8 cup quartered artichokes
  • 6 medalions of Roma tomato slices
  • 1/3 cup grated 3 cheese Mexican blend
  • Smokey Red Sensation Sauce

Spread salsa across crust.  Add all ingredients with sausage, tomatoes on top of pizza.  1/2 of cilantro should top pizza near the end of cooking.  Drizzle small amount of Smokey Red Sensation onto top of pizza. 

Preheat oven or grill to 350 (grill flame low to avoid burning crust).  Cook 15-18 minutes depending on desired crispness of crust.  Increase ingredients by about 50% for large pizza.

Thanks Sheri!

RECIPE: Garlic Chicken Italiano from Cole Brewer

Introducing the Garlic Chicken Italiano!  Delicious!  From Cole Brewer the Golden Retriever.

Ingredients:

  • 1 Baboli Crust 
  • 1-1/2 cups Garlic Alfredo sauce
  • 2 Tbsp Art of Chipotle gourmet paste
  • 3 – 4 cups shredded jack cheese
  • 1/3 cups chopped onion
  • 1/4 cup chopped cilantro
  • 1 cup cube chopped chicken
  • 1/2 cup sliced mushrooms
  • 2/3 cup chopped broccoli 
  • 1/3 cup chopped turkey bacon
  • 1/2 cup pesto sauce

Directions:

Preheat oven to 375.  Mix paste and Alfredo sauce together and pour over crust.  Top with jack cheese.  Top cheese with onion, cilantro, chicken, mushrooms, broccoli, bacon, and then drizzle with pesto sauce.  Put in the oven for 10-12 minutes until cheese starts to lightly turn brown.  Enjoy!

RECIPE – Tex Mex Chipotle Pizza

  • 1 large Boboli pizza crust
  •  Art of Chipotle Southwest Sunset Salsa
  • 2 cups shredded Monterey Jack Cheese
  • 2 cups cooked, chopped chicken
  • 1/2 cup or more (to your liking), chopped green pepper
  • 1/2 cup chopped onion

Spread the Boboli crust with shredded Monterey Jack cheese and then using a spoon, place the salsa over the cheese.  I used 3/4 of the 12 oz. jar of salsa.    Sprinkle on the chicken, peppers and onions and top with more shredded cheese and salsa.  Bake at 375 degrees until cheese is melted.

 

Submitted by:

Gracie & Paige