Taco Salad Pizza


1 Poblano Pepper (or pepper of your choice)

1 Roma Tomato

1 Romaine Heart

2 Flatbreads

1/4 cup Red Enchilada Sauce

1/2 cup. Shredded Cheddar - Jack Cheese

Tortilla Strips

1½ oz. Chipotle Ranch Dressing

Preheat oven to 400.

Prepare a baking sheet with foil or bakers parchment

Cut poblano pepper into 1/2" pieces

Cut tomato into 1/2" pieces

Chop romaine heart coarsely

Put 2 tsp. olive oil, poblano pepper, and a pinch of pepper into a hot pan.

Stir occasionally until slightly charred, 2 - 4 minutes. Remove from heat.

Place flatbreads directly on oven rack and bake until lightly browned, 7 - 9 minutes.

Spread enchilada sauce on each flatbread, then top with cheese and poblano peppers.

Place pizzas directly on oven rack, with prepared baking sheet below to catch drips.

Bake until crust becomes golden brown and crisp, 10 - 12 minutes. Rest cooked pizzas 3 minutes.

Meanwhile toss romaine, tomato, tortilla strips and chipotle ranch dressing in a large mixing bowl.

Top pizzas with salad to serve, or serve as a side dish to the pizzas.
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