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Tuesday, April 12, 2011

Chk/Mole Pizza:

MOLE CHICKEN & POBLANO PEPPER PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Thin and Crispy Gourmet Pizza Crust
Olive oil to mist the crust
2 cups cooked chicken, shredded
1 Poblano pepper, diced
1/4 cup red onion, chopped
2 plum tomatoes, peeled and thinly sliced
1 1/2 cups Colby and Monterey Jack Cheese, shredded
Mole Sauce:
1/4 cup barbecue sauce
2 1/2 teaspoons creamy peanut butter
¾ teaspoon chili powder
2 small garlic cloves, pressed
¾ teaspoon fresh lime juice
1/2 ounce Semi-Sweet Bakers Chocolate, melted
Preheat oven to 450 F.
Line a vented pizza pan with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall, place crust on the pan. Mist the crust with olive oil, set aside.
Prepare the Mole Sauce. Combine all the ingredients in a small microwaveable mixing bowl. Microwave until ingredients are melted and the sauce is smooth, stir well to combine. Spread Mole Sauce over the pizza crust to within 1/2 inch of the edge.
Layer the remaining ingredients over the crust: shredded chicken, diced pepper, chopped onion, tomato slices ending with cheese.
Reduce oven temperature to 425 F.
Keeping pizza on the pan bake for 10 minutes. Remove pizza from the parchment-lined pan and place directly on the oven rack for 1-2 minutes.