Adobo Chicken Pita Pizza

I guess I have been on a bit of a pizza bender lately. So, I console myself with the fact that these are "pita" pizzas and not delivery with thick crust and mounds of cheese. Makes sense, right?

Anyway, this pizza turned out to be SO good that I really wanted to share it. If you're not familiar with Adobo sauce then it's time you got yourself acquainted. Adobo sauce is used in Mexican and Peurto Rican cuisine. It is a spicy, dark red sauce or paste made from ground chiles, spices, herbs and vinegar. It is the sauce that is used to can chipotles, a smoke-dried jalapeno chile. The Adobo sauce is rich and smoky and adds a great depth of flavour to this pizza.

Adobo Chicken Pita Pizza

Makes 2 large pita pizzas

• 1 chicken breast (I used a cutlet, which was nice as it really picked up on the marinade, more surface area)
• Adobo sauce
  
• 2 large whole wheat pitas
• 1 cup of pizza sauce
• 1 onion, diced
  
• 1 cup sliced fresh button mushrooms
• 3/4 cup freshly grated Grana Padano, Asiago, or Parmigiano Reggiano
• 1/2 cup crumbled Queso Fresco (a crumbly, fresh Mexican cheese), could subsititute with mild goat cheese

Marinate the chicken with the Adobo sauce for a couple hours. My Adobo sauce was more of a paste so I spread it evenly on both sides. Grill the chicken breast or cutlet over medium heat, about 5-7 minutes per side depending on the thickness. Let cool enough to handle and dice.

Caramelize the onions along with the mushrooms. Refer to my posting on Greek Pita Pizza for instructions. Set aside and let cool.

Preheat the oven to 400. Place the pitas on cookie sheets to bake. Spread the pitas with the tomato sauce. Sprinkle on the onions and mushrooms, diced chicken, Grana Padano, and Queso Fresco.

Bake for 13-15 minutes or until cheese and crust are golden.

Enjoy!

Colle Secco Montepulciano D'Abruzzo DOC

This wine is one of favourites. I love it just on its own. Here is what the vintner has to say about it:

Colour: rich ruby red with purplish highlights and rim of garnet
Bouquet: ripe red fruit with spicy touch of leather, tobacco and liquorice
Taste: full-bodied, with a good structure and well-integrated tannins

Food to serve with: flavoured pasta dishes with tomato sauce, roast meats, game, salami, semi-mature and mature cheeses.

http://www.cantinatollo.it/English/Vini_Abruzzesi.htm

I have also had this with pizza and it was great.

For those living in Calgary I buy this at Co-op liquor stores.

Enjoy!