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Tejas Chipotle Pizza

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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!”
READY IN:
32mins
YIELD:
8 wedges
UNITS:
US

Ingredients Nutrition

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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