For the Pizza
Olive Lime Chicken Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 1 large, 19-ounce dough ball made into a 14-inch round pizza shell
- 2 cups fresh spinach (packed)
- ⅓ cup chopped, cooked makeline chicken
- 3 tablespoons chopped black, ripe makeline olives
- 2 teaspoons powdered cumin
- 1 half lime
- 1 teaspoon extra virgin olive oil
- 1 cup proprietary cheese blend
- ½ cup feta cheese.
- Avocado-lime salsa (Recipe below)
Instructions
- In a bowl, combine the chicken, cumin, olives, olive oil and juice of one lime.
- Toss and refrigerate.
- Place the fresh spinach directly on the pizza dough followed by the feta cheese.
- Add the chicken mix atop the feta, then add your proprietary mozzarella blend. (This may seem like too little cheese for some, but remember: you will add the salsa on the pizza after the bake.)
- Bake at 475-500 F until the crust is golden and the pizza has cooked through.
- Top the pizza with the salsa for a bright green finish. This can be dolloped on each slice or slathered atop the whole pie.
For Avocado-Olive Salsa
Avocado-Olive Salsa
Author: Pizza Today
Recipe type: salsa
Ingredients
- 2 avocados
- 3 tablespoons de-seeded and fine chopped Castelvetrano olives
- 1 tablespoon finely chopped red onion
- 1 tablespoon finely chopped green pepper
- ½ tablespoon finely chopped makeline jalapeño
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- 1 half lime
Instructions
- De-seed and skin the avocado.
- Cut into ⅛ to 1/16 sized chunks and place in a bowl.
- Add the finely chopped onions, green pepper, jalapeño and olives to the avocado followed by the juice of the half lime, salt and olive oil.
- Mix gently with a spatula and place in refrigerator for topping.
