Santa Fe pizza from The Bon Appétit Fast Easy Fresh Cookbook (page 190) by Barbara Fairchild and Bon Appétit Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on June 25, 2014

    Delicious use of leftover roast chicken. I made my own pizza crust and par-baked for 5 minutes before adding the toppings. I needed to bake the pizza for 20 minutes after that so the crust & cheese would start to brown and the onions wouldn't be so raw. Then I dolloped the salsa and baked a few extra minutes to heat it through. I left out the jalapenos and cilantro -- jalapenos because we don't a care for them, cilantro because we didn't have it. The cilantro would be a nice addition, but the pizza is still good without it. The toppings are very heavy making the pizza a bit messy, but it was very tasty.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.