Spicy Arroz con Pollo Bowl

Ingredients
Serves: 6-8 slices
1 | Round Hand-tossed Double Dough, 12 inches |
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4 oz. | Round Hand-tossed Double Dough, 12 inches |
4 oz. | Hillshire Farm® Bakin’ Bacon™ Par-Cooked Heat-N-Serve Pizza Topping |
4 oz. | Hoisin-Teriyaki Sauce |
1 | Red Onions, roasted, thinly sliced |
3 oz. | Pineapple-Serrano Salsa (see sub-recipe) |
3 oz | Round Hand-tossed Double Dough, 12 inches |
garnish | Sriracha |
needed | Olive Oil |
Directions
Step 1 | Cover the pizza dough tightly and slack in a cooler prior to use. Brush the crust with olive oil prior to assembling the pizza. |
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Step 2 | To make the Pineapple-Serrano Salsa, combine all the ingredients into a mixing bowl and gently mix until thoroughly combined. Set aside |
Step 3 | To assemble the pizza, spread 4 ounces of hoisin-teriyaki sauce evenly over the crust. Top with 3 ounces of shredded aged cheddar & mozzarella cheese, 4 ounces of Hillshire Farm® Bakin’ Bacon™ Pizza Topping, 1 ounce of roasted red onion, 1 ounce of pickled teardrop peppers and 3 ounces of Pineapple-Serrano Salsa |
Step 4 | Bake in a pre-heated 450°F impinger oven for 4 minutes and finish with a drizzle of sriracha before serving. |
Sub-recipe: Pineapple-Serrano Salsa
1 | Tomatoes, fresh, small dice |
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3 | Red Onions, fresh, small dice |
garnish | Cilantro Leaves, fresh, chopped |
squeeze | Lime Juice, fresh |
half | Pineapple, fresh |
2 | Serrano Peppers |
Watch the video!
WATCH CHEF HERRERA MAKE THIS PIZZA HERE: HTTPS://WWW.YOUTUBE.COM/WATCH?V=ZQXTYFQK0TM
Application Uses
Meal
Dinner Lunch
Cuisine
Pizza
Segment
Value Added Beef
Main ingredients
College Healthcare Healthcare Hospitality Lodging & Gaming Restaurant Midscale/Family Bakery/Cafe