Recipe by Bill Crawford, Rexburg, Idaho; recipe and photo courtesy of California Milk Advisory Board
Makes 1 pizza
The Tequila Lime Chicken:
½ c. tequila
3 T. olive oil
3 T. honey
1 T. lime zest (from about 2 limes)
3 T. lime juice
6 cloves garlic, minced
2 t. kosher salt
1 t. oregano
½ t. each ground coriander, red chili flakes and coarse ground black pepper
2½ lbs. chicken breast
Combine tequila, olive oil, honey, lime zest, juice and garlic in mixing bowl. Mix in salt, oregano, coriander, red chili flakes, and black pepper. Add chicken and marinate 6 to 24 hours. Remove from marinade, pat dry and grill until just cooked through. Cool and slice into thin strips.
The Lime Pickled Red Onions:
1 red onion
1 c. water
1 T. kosher salt
3 T. lime juice
Julienne slice the onion. Dissolve salt in water then mix in lime juice. Place onions in a 1-quart jar and pour in lime juice mixture. Add additional water if needed to cover onions. Refrigerate 6 to 18 hours. Drain and refrigerate up to 5 days.
The Crème Fraîche:
1 c. Real California heavy whipping cream
1 T. Real California cultured buttermilk
Combine cream and buttermilk in glass jar. Cover and let sit at room temperature for 12 hours. Refrigerate until ready to use.
The Pizza and Toppings:
13- to 14-oz. dough ball
6 oz. Real California Oaxaca cheese
1 ear corn, grilled
6 to 18 slices fresh jalapeño peppers
2 oz. Real California Queso Fresco, pulverized in blender
Tajin® seasoning, to taste
1 lime wedge
Fresh cilantro leaves, as needed
Preheat oven to 575°F. Stretch dough ball to approximately 12 inches. Slice Oaxaca cheese very thin, about ⅛-inch thick and lay over pizza base to cover. Arrange 3 to 4 ounces Tequila Lime Chicken strips over cheese. Cut corn kernels from grilled cob and sprinkle over chicken. Top with sliced jalapeño peppers, to taste. Bake pizza until desired doneness. Remove from oven, sprinkle with Queso Fresco and drizzle with Crème Fraîche. To finish sprinkle with Tajin® seasoning, Lime Pickled Red Onions, 1 lime wedge and cilantro leaves.