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

  • cilantro
  • corn
  • ground cumin
  • red onions
  • cheddar cheese
  • salsa
  • jalapeño chiles
  • cooked chicken meat
  • packaged pizza crust

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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.

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