I always made my pizzas with yellow American Cheese.
Toast your muffins.
Top with about 1 Tbsp. Pizza Sauce
Criss cross 1 slice American Cheese
Top with a little extra sauce and add
salt, pepper, oregano and red pepper flakes.
Broil until cheese is melted and bubbly.
To make Hawaiian Pizzas
Add one Tbsp. Pizza sauce
Three Cheese Garden Pizza
Sliced plum tomatoes
Thinly sliced zucchini
Top each muffin with 1 Tbsp. pizza sauce
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
This is the first time I have used tomatillos. My niece has been on a Mexican food kick, looking for small out-of-the-way restaurants with homey, authentic Mexican flavors. She inspired me to try something a little more authentic. Look for firm tomatillos, still in their husks with no bruises.
1 pound boneless, skinless chicken breasts
1 Tbsp. whole peppercorns
1 tsp. salt
2 cloves garlic
1/4 medium onion
1 bay leaf
1 Tbsp. canola or corn oil
1/2 large onion, slivered
2 garlic cloves, minced
8 whole, peeled tomatoes (canned)
2 tomatillos, husked and rinsed
1 tsp. oregano
2 Tbsp. sauce from chipotle chilies in adobo sauce (I used 2 teaspoons!)*
Salt and freshly ground black pepper to taste
Corn Tostadas, store bought or homemade
Shredded iceberg lettuce
Queso fresco, crumbled
For the chicken:
Place the chicken, peppercorns, salt, garlic, bay leaf and onion in a medium sauce. Add water justto cover chicken. Bring to a boil, reduce to simmer over low heat for 15-20 minutes. Removechicken from the liquid. When cool enough to handle, shred the chicken into a bowl and set aside.
For the tinga:
Place tomatillos in a small saucepan, cover with water. Bring to a simmer and cook for about 10 minutes, or until tomatillos are soft. Remove from water, remove the core, and place them, along with the tomatoes in a blender or food processor and process until smooth.
Heat the oil in a large pan over medium heat. Stir in the onion and cook until soft, about 5minutes. Stir in the garlic and cook until garlic is fragrant, about 1 minute. Pour the tomato/tomatillo sauce into the pan. Add oregano, chipotle sauce and salt and pepper. Let simmeruntil sauce turns a deep, red color, about 10 minutes.
Add the shredded chicken and combine with the sauce. Let simmer, stirring occasionally until the
chicken has absorbed most of the sauce and the mixture is moist.
Add chicken mixture on top of tostada and top with lettuce, avocado and crumbled cheese. Thiswas so tasty. The next time I make this (and I will) I would chop up the shredded chicken to makeit a little easier to eat.
Adapted from Pati's Mexican Table
*Puree remaining chipotle peppers in a food processor,
add to a ziplock bag and form into a log. Freeze for later use.