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Santa Fe Pizza ImageSanta Fe Pizza

  • 1 recipe Basic Pizza Dough (below)
  • 1 tablespoon oil
  • 1 1/2 teaspoons ground cumin
  • 1/2 cup prepared spicy black bean dip
  • 8 ounces cooked chicken, cut in strips or shredded
  • 1/4 cup taco seasoning
  • 3 tablespoons prepared chipotle salsa, or preferred type
  • 1/3 cup fresh or frozen (thawed) corn kernels
  • 2 tablespoons sliced scallions
  • 1 tablespoon chopped cilantro
  • 1 1/4 cups shredded pepper jack cheese

Prepare Basic Pizza Dough as directed below.

Lightly brush shaped pizza dough with oil and dust with cumin. Spread black bean dip evenly on dough, leaving 1-inch rim.

In plastic bag, toss chicken with taco seasoning so chicken strips are evenly coated. Remove chicken from bag and mix with salsa in small mixing bowl. Place chicken mixture evenly over bean dip. Sprinkle with corn, scallions, and cilantro. Top with cheese.

Place loaded Presto® Pizzazz® baking pan on Presto® Pizzazz® rotating oven and bake on DUAL setting for 15 minutes or until cheese is bubbling.

Basic Pizza Dough

  • Pinch sugar
  • 1 cup warm water (105-115°F)
  • 1 package active dry yeast
  • 2 1/2 to 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Dissolve sugar in water. Sprinkle yeast over water mixture; stir to dissolve. Let proof 5 minutes until bubbly.

Put 2 1/2 cups flour in large bowl. Make a well in the center. Add salt in well. Pour in yeast mixture and olive oil. Stir to form soft dough.

Turn dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour gradually as needed.

Transfer dough to lightly oiled large bowl, rolling dough to coat with oil. Cover with plastic wrap and let rest in a warm spot until doubled in size, about 1 hour. Punch dough down with fist. Turn dough out onto lightly floured surface and shape into a ball. Cover with a towel and let rest 15 to 20 minutes. Roll or stretch dough to a 12-inch diameter and place on Presto® Pizzazz® baking pan.

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