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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This quick and easy recipe was my winning entry in RSC #5. This dish is colorful and a southwest spin on pizza. It is very spicy with the chipotles and the jalapeño cheese. I served it with a green salad and simple dessert. Update: Since several reviewers were having trouble with the crust, I tried this again & agree that two cans of crescent rolls would be an improvement in order to not stretch the dough so thin. I have also made this on a pizza crust & into quesadillas and liked those options too. I hope you enjoy my spicy creation! Ingredients:
1 lb ground turkey |
1 tablespoon olive oil |
1 garlic clove, minced |
1/2 cup frozen peas, thawed |
1/2 cup frozen corn, thawed |
1/2 cup zucchini, diced fine |
1/2 cup onion, diced fine |
1/2 cup bell pepper, diced fine |
1/4 cup red bell pepper, diced fine |
1/2 teaspoon black pepper |
1 teaspoon fresh sage, minced |
1 teaspoon honey |
salt |
1 chipotle chile in adobo, diced, plus |
1 1/2 teaspoons adobo sauce |
8 ounces jalapeno jack cheese, grated, divided |
1 (10 count) can refrigerated crescent dinner rolls |
Directions:
1. In skillet brown ground turkey, drain well.
2. Add olive oil, garlic, peas, corn, zucchini, onion, bell pepper,& red pepper: Sauté until vegetables are tender.
3. Remove from heat, stir in chipotle pepper, sage, adobe sauce, salt, honey, and 4 oz of the grated cheese.
4. Preheat oven to 350°F.
5. Spray pizza pan with cooking spray.
6. Open crescent rolls to form rectangle, lightly press slits together: With rolling pin, roll into free form circle, you do not have to be exact, (You may need 1-2 T flour).
7. Place dough into pizza pan and lightly mash into the right shape trying to keep dough even.
8. Spoon meat and vegetable topping onto dough.
9. Top with 4 oz grated cheese.
10. Bake for 12-15 minutes or until crust is browned and cheese is melted.
11. Let stand 5 minutes before serving.
12. Cut into 8 wedges.
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