By Meal Type
Barbacoa Pizza Recipe
Ingredients
- 1 Ea. 16" Fresh N Ready Freezer-to-Oven Sheeted Pizza Crust Dough
- 6 Vol. Oz. Mexican Pizza Sauce (Sub Recipe)
- 6 Oz. Steak-EZE® Redi Steak® Fully Cooked Seasoned Sliced Beef
- 3 Oz. Pico de Gallo Salsa (Sub Recipe)
- 2 Oz. Verde Salsa (Sub Recipe)
Barbacoa style pizza with a spicy Mexican pizza sauce, Steak-EZE® Redi Steak® Fully Cooked Seasoned Sliced Beef , chihuahua cheese, Pico de Gallo, and drizzled with salsa verde.
Directions
- Pre-heat impinger oven to 450°F.
- Cover pizza dough tightly and slack in cooler prior to use.
- Remove pizza dough from cooler and place onto a clean worksurface.
- Spread Mexican pizza sauce evenly over crust.
- Top with shredded Chihuahua cheese.
- Place Steak-EZE® Redi Steak® Fully Cooked Seasoned Sliced Beef , evenly around entire pizza.
- Place prepared pizza onto a pizza screen and place it into the impinger oven.
- Cook for approximately 4 minutes.
- Remove from oven and garnish pizza with Pico de Gallo.
- Drizzle entire pizza with salsa verde.
- Serve as needed.
Mexican Pizza Sauce
Yield: 24 Ounces
Ingredients
- 16 Oz. Barbacoa Sauce (Commercially Available)
- 8 Oz. Pizza Sauce (Commercially Available)
Directions
- Place all ingredients together into a mixing bowl.
- Using a wire whisk, blend all ingredients together.
- Remove from mixing bowl and use as needed.
Pico de Gallo
Yield: 36 Ounces
Ingredients
- 20 Oz. Roma Tomato, Fresh, Diced, ¼ inch
- 6 Oz. Yellow Onion, Fresh, Peeled, Diced, ¼ inch
- 4 Oz.. Jalapeno, Fresh, Seeded, Diced, ¼ inch
- 1 Oz. Cilantro, Fresh, Chopped
- 2 Tbsp. Lime Juice, Fresh, Squeezed
Directions
- Place all ingredients into a mixing bowl.
- Using a spatula, gently fold all ingredients together.
- Serve as needed.
Salsa Verde
Yield: 20 Ounces
Ingredients
- 16 Oz. Verde Salsa (Commercially Available)
- 1 Oz. Cilantro, Fresh, Chopped
Directions
- Place all ingredients into a blender.
- Blend all ingredients together to a smooth consistency.
- Serve as needed.
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