Tejas Chipotle Pizza

"This quick and easy recipe was my winning entry in RSC #5. This dish is colorful and a southwest spin on pizza. It is very spicy with the chipotles and the jalapeño cheese. I served it with a green salad and simple dessert. Update: Since several reviewers were having trouble with the crust, I tried this again & agree that two cans of crescent rolls would be an improvement in order to not stretch the dough so thin. I have also made this on a pizza crust & into quesadillas and liked those options too. I hope you enjoy my spicy creation!"
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by Kim127 photo by Kim127
photo by Queen uh Cuisine photo by Queen uh Cuisine
photo by Queen uh Cuisine photo by Queen uh Cuisine
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
Ready In:
32mins
Ingredients:
17
Yields:
8 wedges
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ingredients

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directions

  • In skillet brown ground turkey, drain well.
  • Add olive oil, garlic, peas, corn, zucchini, onion, bell pepper,& red pepper: Sauté until vegetables are tender.
  • Remove from heat, stir in chipotle pepper, sage, adobe sauce, salt, honey, and 4 oz of the grated cheese.
  • Preheat oven to 350°F.
  • Spray pizza pan with cooking spray.
  • Open crescent rolls to form rectangle, lightly press slits together: With rolling pin, roll into free form circle, you do not have to be exact, (You may need 1-2 T flour).
  • Place dough into pizza pan and lightly mash into the right shape trying to keep dough even.
  • Spoon meat and vegetable topping onto dough.
  • Top with 4 oz grated cheese.
  • Bake for 12-15 minutes or until crust is browned and cheese is melted.
  • Let stand 5 minutes before serving.
  • Cut into 8 wedges.

Questions & Replies

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Reviews

  1. morgainegeiser
    My husband wanted a pizza and I found this one, when I went searching, We loved all the fresh ingredients, I gave my cheese to him and it was still great. Made for ZWT8.
     
  2. Kim127
    Sooooo good! And wicked simple to make. I had to omit the peas, but otherwise followed the recipe. Loved the little bit of heat and flavor from the chipotle chile and used a combination of pepper jack cheese and mexican cheddar. I would cook the crescent dough for a few minutes before adding the topping next time. Made for Las Mistico Magicos Sirenas of ZWT5.
     
  3. Queen uh Cuisine
    5 stars # more!!!! I loved this. The chipolte and adobo give it such a great flavor as well as all the vegies. I used a refrigerated pizza dough and it came out just fine. Yummm is all I can say :) Made for PAC Spring '09
     
  4. LorrieK
    We liked this a lot! Because of all the comments about the pizza being too spicy, I used half-pepperjack and half-monterey jack, and it was perfect for us. I used a Boboli prepared whole wheat pizza crust, and it held the toppings beautifully and was easy to eat with our hands. I loved the flavor blend and will definitely make this again.
     
  5. CycloneMommy
    We liked this, but thought it was missing something. It was spicy, but I thought it didn't have a ton of flavor. To me, it needed something else. We may try to tweak it a little and try again! Thanks for the recipe.
     
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Tweaks

  1. alice4505
    Fantastic!!!! If I could rate this with more than 5 stars, I would. I made 2 changes. I used ground beef instead of the turkey. Reading the comments about the crust being thin, I decided to use 2 pkgs of the crescent rolls instead of one. Put them side by side on the greased pizza pan, and cut off excess around edges. Not rolling the one pkg into the circle prevented the crust from getting too thin and, as some people reported, soggy. Thank you for sharing this great recipe. I will be making this often.
     
  2. VictoriaL
    This had a really good flavor, but I need to work on the fat content! It was published without calculating the nutritional values of the ground turkey and cheese. I kept the ground turkey, but subbed 5 ounces of lowfat mozzarella for the pepperjack cheese, and still came up with 10g total fat (4g saturated)not including the crust (I made a whole wheat crust that added 4 g total fat, .5 saturated, per serving). But the flavors were wonderful and this recipe is deserving of another, lower fat, chance.
     

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