Servings: 4 people
Equipment
Ingredients
- 1 ball pizza dough
- 1 large purple potato thinly sliced
- 1 cup cooked chicken breast shredded or chopped
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Oaxaca or Monterey Jack cheese
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh cilantro chopped
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt & pepper to taste
- 1/4 cup Mexican crema or sour cream
- 1 tbsp lime juice
- Hot sauce optional
Instructions
- Preheat oven to 425°F (220°C).
- Toss purple potato slices with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on baking sheet and roast for 15–20 minutes, flipping halfway through.
- Season the chicken.
- Toss cooked chicken with lime juice and a pinch of salt. Add hot sauce if desired.
- Increase oven to 500°F (260°C).
- Stretch your dough into a 12-inch round on a floured surface. Place on parchment-lined baking sheet or preheated pizza stone.
- Make the crema base.
- Mix the crema or sour cream with lime juice and a small pinch of salt. Spread a thin layer over the dough like a sauce.
- Top your pizza.
- Layer on roasted purple potatoes, seasoned chicken, red onion, mozzarella, and Oaxaca or Monterey Jack cheese.
- Bake for 10–12 minutes, until crust is golden and the cheese is bubbling and slightly browned.
- Finish and serve.
- Top with fresh cilantro, extra crema, and hot sauce. Slice, share, and serve hot.
Notes
- For extra-crispy potatoes, slice them thin and use a mandoline.
- Use pre-cooked chicken to save time (rotisserie works great).
- Add a dash of lime zest to your crema for an extra pop.
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