Leah Lyon

Ada, OK

Creative Creations

QUESO BLANCO PIZZA with SPINACH, CHILES and FRESH SALSA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
1 tablespoon unsalted butter
1/4 cup chopped onion
1 clove garlic, crushed
1 teaspoon salt
8 ounces frozen spinach, thawed and drained well
1/2 cup canned Parmesan Cheese, grated
1/2 cup fresh Parmesan Cheese, shredded
1/2 cup Queso Fresco, crumbled
1/4 pound Asadero Cheese or Chihuahua Cheese, cut into strips or cubes
3 large Poblano Chiles or Green Chiles, roasted and peeled*
1/2 pound Mozzarella Cheese, shredded
1 cup Fresh Salsa**
Preheat oven to 450 F.
Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment-lined pan. Mist the crust and the rim with olive oil.
In a small non-stick skillet sauté onion and garlic in butter until softened, add salt. Squeeze excess liquid from spinach. Stir spinach into onion mixture, continue to sauté for approximately 1 minute. Stir in 1/2 cup grated Parmesan cheese. Set asid
e.
Slice the roasted peppers into thin strips, set aside.
Layer the ingredients for the pizza in the following order: 1/2 cup Queso Fresco, spinach mixture, fresh shredded Parmesan Cheese, Asadero Cheese strips or
cubes, roasted pepper strips ending with Mozzarellla Cheese.
Reduce over temperature to 425 F. Keeping pizza on the pan bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 3 additional minutes.
Slice and serve with fresh salsa.
Queso Blanco
*Roasted Poblano or Green Chiles: Place washed fresh Chiles on baking sheet or broiler rack, broil all sides until skin is blistered and puffy. Remove and place in a covered container for at least 5 minutes, or until easy to handle. Peel skin, core and
seed peppers. Rinse well and set aside. Peppers can be roasted ahead of time, peeled and refrigerated.
**Fresh Salsa:
Place in food processor:
1/4th sweet onion, chopped
2-3 jalepaňos seeded and coarsely sliced
1 teaspoon salt (add more if desired according to taste)
Pulse until finely chopped.
Add: 2tablespoons fresh lime juice
Peel 1-2 large tomatoes, cut into 6ths
Place in processor, Pulse until chopped but still chunky.
Before serving drain as desired. (Depends on how juicy the tomatoes are.)