Mexican Taco Pinsa

Chicken Taco Pinsa is all about comfort. Sweet and tangy bbq sauce, zesty lime tomato sweet corn salsa all drizzled with ranch sauce.

Ingredients

Ingredients
Servings:
Dough
g
All-Purpose Flour
g
Wholemeal Spelt Flour
g
Rice Flour
g
Chickpea Flour
ml
Water
g
Active Dry Yeast
tsp
Kosher Salt
tsp
Olive Oil
Topping
g
Minced Chicken
tbsp
Olive Oil
Yellow Onion
tsp
Cajun Seasoning
tsp
Sweet Smoked Paprika Powder
tsp
Ground Cumin
tsp
Garlic Powder
tsp
Dried Oregano
g
Ketchup
g
Honey
tsp
Dijon Mustard
ml
Chicken Broth
Salt & Pepper to taste
Corn Tomato Salsa
g
Fresh Coriander
g
Cherry Tomatoes
g
Corn
tbsp
Lime Juice
Avocado
Ranch Sauce
g
Greek Yoghurt
tsp
Garlic Powder
tsp
Onion Powder
tsp
Cajun Seasoning
tsp
Sweet Smoked Paprika Powder
tbsp
Lime Juice
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
    Pinsa
  1. To prepare the pinsa, mix the wheat, rice and chickpea flour with the dry yeast. Add the cold water, salt and olive oil and knead in the food processor for 6 minutes until a smooth dough is formed. Then let the dough rest for 30 minutes, kneading it briefly every 10 minutes.
  2. Form the dough into a ball and wrap it in cling film or put it in an airtight container. Let rest in the fridge for at least 48 hours.
  3. Take the dough out of the fridge two hours before using and let it come to room temperature. Divide the dough into 2 equal pieces. Shape each into balls and roll out into oval flatbreads.
  4. Preheat the oven to 200 ºC and prepare the baking sheets with parchment paper. Place the flatbreads on the baking trays and bake for about 12–14 minutes.
  5. Topping
  6. Peel and thinly slice the onion.
  7. Place a large skillet or a pan over medium high heat, add olive oil. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the cajun, paprika, cumin, garlic powder, oregano, and season with salt and pepper. Add the ketchup, honey, dijon, and chicken broth. Stir to combine and bring everything to a simmer.
  8. Reduce the heat to medium and simmer for about 10-15 minutes, until the sauce has thickened.
  9. While the chicken is cooking, wash and drain the canned corn and quarter the cherry tomatoes. Wash, shake dry, pluck the leaves of coriander, and roughly chop. Place all the salsa ingredients in a bowl and gently mix. Peel and slice avocado.
  10. To make the ranch sauce, place all the ingredients in a bowl and whisk until smooth.
  11. Once all is done, spread the BBQ chicken over the baked pinsa, top with corn salsa, avocado slices and drizzle with ranch sauce. Garnish with fresh coriander.

Preparing In The Kitchen
    Pinsa
  1. To prepare the pinsa, mix the wheat, rice and chickpea flour with the dry yeast. Add the cold water, salt and olive oil and knead in the food processor for 6 minutes until a smooth dough is formed. Then let the dough rest for 30 minutes, kneading it briefly every 10 minutes.
  2. Form the dough into a ball and wrap it in cling film or put it in an airtight container. Let rest in the fridge for at least 48 hours.
  3. Take the dough out of the fridge two hours before using and let it come to room temperature. Divide the dough into 2 equal pieces. Shape each into balls and roll out into oval flatbreads.
  4. Preheat the oven to 200 ºC and prepare the baking sheets with parchment paper. Place the flatbreads on the baking trays and bake for about 12–14 minutes.
  5. Topping
  6. Peel and thinly slice the onion.
  7. Place a large skillet or a pan over medium high heat, add olive oil. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the cajun, paprika, cumin, garlic powder, oregano, and season with salt and pepper. Add the ketchup, honey, dijon, and chicken broth. Stir to combine and bring everything to a simmer.
  8. Reduce the heat to medium and simmer for about 10-15 minutes, until the sauce has thickened.
  9. While the chicken is cooking, wash and drain the canned corn and quarter the cherry tomatoes. Wash, shake dry, pluck the leaves of coriander, and roughly chop. Place all the salsa ingredients in a bowl and gently mix. Peel and slice avocado.
  10. To make the ranch sauce, place all the ingredients in a bowl and whisk until smooth.
  11. Once all is done, spread the BBQ chicken over the baked pinsa, top with corn salsa, avocado slices and drizzle with ranch sauce. Garnish with fresh coriander.

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