Poblano Salsa Pizza

  • 1 whole 12″ pizza crust, Boboli Bread, Thin Pizza Crust or several pieces of Naan bread (I used a pizza stone and heated it about 10 minutes while sautéing the veggies)
  • 2 cups mozzarella or Mexican cheese, shredded, divided
  • 1 jar Fire Roasted Poblano Salsa, Fire Roasted Poblano Verde or Restaurant Style Green Salsa, or Roasted Kale Salsa, Bloody Mary Bold or Bloody Mary Medium, drained
  • 1 pound fajita seasoned meat, precooked ground chicken, turkey, or beef, pulled pork or chopped brisket, grilled or sautéed shrimp
  • 1 large onion, sliced thinly or diced, sautéed or grilled
  • 2 whole poblano pepper, sliced thinly or diced, sautéed or grilled
  • 4 to 5 Mini Sweet Peppers, chopped, sautéed, optional
  • 8 ounces grape tomatoes cut in 1/2 for pizza topping
  1.  Preheat oven to 350. (Try preheating a pizza stone for about 10 minutes)
  2.  Spread a thin layer of cheese onto crust, top with 1-2 cups of your choice of the listed Texas Brew Salsas, fajita meat, more salsa, and grilled vegetables.
  3. Top with cheese and tomatoes.
  4. Bake in preheated oven for 10-15 minutes until warmed through and cheese is bubbly.
  5. Serve with sour cream, avocado or guacamole, chopped cilantro and more salsa if desired.
  6. Optional Toppings: Refried beans, cilantro, pickled or fresh sautéed jalapenos

*If using Bloody Mary Salsa, try cooking your ground beef or turkey in the salsa (not drained) till all the juices are cooked down sprinkled over a layer of cheese and perhaps refried beans. You can also follow the above directions with your favorite veggies and grilled or sautéed shrimp.

Photos By Heather Gill Photography

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