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Chicken Tinga Pizza



– 2 cups shredded rotisserie chicken – 1 cup tomato puree – 2 chipotle in adobo sauce, chopped, plus 1 tablespoon adobo sauce – 1 teaspoon kosher salt – All-purpose flour, for dusting – 1 pound homemade or store-bought pizza dough, room temperature – 1 (10-ounce) ball Real California Oaxaca cheese, shredded – 1 cup cherry tomatoes, halved – 1/4 cup pickled red onions – Chopped fresh cilantro, for garnish :Kid Friendly, Chicken, Hispanic Dairy
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Prep time: 10 minutes

Cook time: 15 minutes

Preheat oven to 500°F and line a rimmed baking sheet with parchment paper. In a medium bowl, mix chicken, tomato puree, chipotle and salt together until combined.

On a lightly floured surface, press dough into a 14-inch round circle. Transfer dough round to prepared baking sheet. Top with half the cheese, chicken mixture and tomatoes, leaving a 1/2-inch border.

Bake, rotating pizza halfway through, until crust is golden-brown and cheese is melted, about 10-15 minutes. Repeat with remaining dough, chicken mixture, cheese and tomatoes.

Top pizzas with red onions and cilantro. Slice and serve.

Yields: 2, 14-inch pizzas

Tip: Top with a cumin crema! In a small bowl, mix 1 cup Real California Mexican crema or Real California sour cream, 1 tablespoon ground cumin and the juice of 1 lime together until combined. Season with salt and pepper, to taste. Drizzle over pizza and enjoy!