Look for the seal.

Smoky Cal-Mex Chicken Pizza



– 12-inch pizza crust, premade or pressed-out dough ball – 3 oz. Real California panela, shredded – 4 oz. chicken thighs, cooked and pulled (shredded) – ½ cup artichoke hearts (canned, drained), diced – 2 ½ oz. Real California asadero, shredded – 1 cup grape tomatoes, red and yellow, halved, drained – 2 ½ oz. Real California Oaxaca, shredded – ¾ oz. Real California Cotija, grated – 1 ½ avocado, mashed – 1 ½ Real California Crema Mexicana Smoky Adobo Crema Sauce (4 oz.): – 1 oz. Real California Crema Mexicana – 2 oz. chipotle peppers in adobo sauce – 1 oz. tomato paste
Find real california milk products near you
Find & Buy


Pre-heat oven to 425˚F.

Spread smoky adobo crema sauce evenly over crust and top with shredded panela. Arrange artichoke hearts and chicken pieces on pizza. Sprinkle shredded asadero on top.

Place tomato halves on pizza, sprinkle shredded Oaxaca on top. Bake until crust is crisp and cheese is just browning, 10-12 minutes.

With a hand wand, in a small bowl, blend avocado and Crema Mexicana together until smooth, and drizzle over pizza. Sprinkle with grated Cotija and serve.

Makes on 12-inch pizza

Smoky Adobo Crema Sauce

Blend together all ingredients with a hand wand or in a food processor until smooth. Can be made the day before and refrigerated.

Recipe courtesy of Chef Mark Todd for CMAB.