My friend in between two former teachers. I compare her to the “it’s over” opera diva
Birth of a pizza #worldpremierePIZZA #SWChickenWhitePizza #fillips #lunch (at Walnut Groovy)
This as so good. Like all great recipes, it evolved from an idea. I was going to have salad, I wanted a taco salad, so I put together a Southwestern style chicken taco filling. Then I remembered these flat breads I had.
- Flat bread
- Southwestern chicken taco filling (sorry, I am not providing this recipe at this time, see note below)
- Provolone Cheese
- Mozzarella Cheddar blended shreds.
- corn meal
- Pizza baking stone
Cover flat bread with sliced provolone, trimming to fit.
Premelt this cheese bread step 350 degrees, 10 minutes or until melted - watch
spoon taco filling on top of this. cover with shredded mixture increase oven temp to 425 degrees
Put pizza on corn meal covered baking stone - cook until cheese is bubly and brown on top (about 10 - 15 minutes)
Note, I know I am vague about the SWC taco filling, just know I created it by merging two ideas, taco filling and fresh salsa with corn. If you are at a loss (God Love you) , buy a salsa with corn, and add it to sauteed shredded cooked chicken meat.