We had a family feast last night: Carne Asada, Pollo Asada, Hasson's famous Pineapple-Orange-Mango salsa and homemade Pico de Gallo and guacamole. There were lots of leftovers to play with, so I decided to experiment a little.
to make the pizza, you can go with your own homemade dough or make it easy on yourself and go with a store bought ready-to-go pizza crust.For this pizza I decided to go with a jalapeno-cilantro-lime and spice sour cream base. See the recipe below.
To prep your crust:
brush lightly with Olive oil
Rub jalepeno peppers and or crushed garlic into the olive oil.
For the base:
Mix together sour cream, fresh chopped cilantro to taste, a squeeze of about a quarter lime, and a prepared spice mix such as the New Mexico Style Rub. (Sorry, I did this by eye so I don't have exact amounts).
In this case, I topped the base with a simple combination of sharp cheddar and pepper jack cheeses, then topped that with Carne Asada , homemade Pico de Gallo, a few extra chopped tomatoes. A little extra pepper jack cheese went on top to help prevent overcooking the already cooked Carne Asada.
To serve -
Grab some of that guacamole and a few slices of lime on top. Makes a great day after meal that still has a nice spice kick.