Hello, all! Hope all the mommy's out there had a fabulous Mother's Day. Especially mine! Love you, Mom. :)
SO, if you enjoyed the Chicken and Chorizo Pizza, this blog is for you. A lack of certain ingredients and an abundance of others forced me to create a variation of the delicious pizza one night.....and the variation happened to somehow be doubly-delicious than the original. Here are the changes:
1- Use CLASSIC/THICK CRUST pizza dough (Pillsbury) instead of Thin Crust. (I don't think I specified in the original post, but I had been using the thin crust stuff.)
2- Sprinkle the unbaked dough with Cajun Seasoning in addition to the other herbs and parmesan cheese before par-baking it.
3- Mix the Sun-dried Tomato Alfredo sauce with a can of MEDIUM ROTEL instead of the salsa.
4- Instead of sauteeing the chicken with onion and chorizo, marinate the chicken breast in cumin, chili powder, lime juice, and olive oil. Throw it on the grill until it is barely cooked through. Cut it up into bite size cubes.
5- Spread the grilled chicken cubes, the uncooked diced chorizo, and raw fresh spinach over the Alfredo sauce mixture.
6- Continue as originally described with the mozzarella and cheddar cheese, but forget the goat cheese! Never though I'd ever say those words. Hopefully will never say it again. I love you, goat cheese. It's not you, it's me....
7- Bake as usual and cover with chopped fresh cilantro.
As if the original Chicken and Chorizo pizza wasn't delicious enough, these little tweaks took it over the top for some reason. It was cheesy and spicy and packed to the brim with flavor. Positively sinful! Writing the last Chicken and Chorizo blog got my tastebuds so worked up that the Chicken and Chorizo Pizza 2.0 was born that very night. I'm so serious, somebody make this pizza and let me know how much you love it!!
Have a good week. Until next time....
The Chef Next Door