"Recipes from the Chef's Kitchen"

This is another one of the California Pizza Kitchen's pioneering pizzas.  This pizza resulted from Rick's (the cookbook author) love of southwestern food and California Pizza Kitchen's desire to translate this into a pizza.  Originally, it was called Grilled Lime Chicken Pizza, after the grilled lime marinated chicken.  It acquired the nickname "grilled lime pizza", which just didn't describe this great pizza in a sufficiently appetizing manner.  As soon as the name was changed to Sante Fe Chicken...it became wildly popular.

Ingredients:
(makes two 9-inch pizzas)

For the Salsa:
2 to 3 firm, red, ripe roma (plum) tomatoes (1/2-inch diced)
2 teaspoons fresh lime juice
1 teaspoon finely minced garlic
1/2 teaspoon minced jalapeno
1 tablespoon chopped fresh cilantro
salt to taste

For the Grilled Lime Chicken:
2 five-ounce boneless/skinless chicken breasts
1 tablespoon fresh lime juice
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons soy sauce
1/2 teaspoon honey
pinch cumin
pinch dried red pepper flakes
1 tablespoon chopped fresh cilantro
2 tablespoons olive oil

For the Carmelized Onions:
1 1/2 tablespoons unsalted butter
1 small red onion, peeled and sliced into 1/8-inch thick rings
1/4 teaspoon red wine vinegar
1 teaspoon soy sauce

For the Guacomole:
1 large, ripe, unblemished Haas avocado
1 teaspoon fresh lime juice
1 tablespoon chopped scallions
1/2 teaspoon finely minced jalapeno pepper
salt to taste

For the Pizza:
1 recipe Basic Pizza Dough
cornmeal, semolina or flour for handling
2 cups shredded mozzarella
2 tablespoons chopped fresh cilantro
1/2 cup sour cream

Preparation:

To make Salsa:
Combine salsa ingredients and set aside in the refrigerator for 1/2 hour.  Place the salsa in a strainer to remove excess water.  Set aside in the refrigerator.

To make Grilled Lime Chicken:
Prepare a hot grill.  Mix the marinade ingredients together.  Marinate the breasts for 15 minutes.

Grill the breasts for 5 to 7 minutes per side (discard any leftover marinade).  Remove the grilled chicken from the grill; chill thoroughly.  Cut the cold grilled chicken into 1/2-inch cubes and set aside in the refrigerator.

To make Caramelized Onions:
Melt butter in a small non stick skillet over medium-high heat and cook the onions, stirring, until they just begin to brown (3 to 4 minutes).  Add vinegar, reduce heat to medium-low, and continue cooking for 10 minutes, stirring to prevent scorching.

Add soy sauce and cook 5 to 10 minutes longer, stirring.  When done, the onions should be quite limp and caramelized brown.

To make Guacamole:
Cut the avocado in half, then discard pit and scoop the meat away from the skin...discard the skin.  Using a fork, mash the avocado in a clean bowl, then quickly combine with the remaining guacomole ingredients.

Place clear food wrap directly on the surface of the guacomole and squeeze out air bubbles.  Refrigerate until ready for use.

To make the Pizza:
Place the pizza stone in the center of the oven and preheat to 500 deg F for one hour before cooking the pizzas.

Distribute half the sauteed onions over the surface of the stretched dough.  Cover the onions with 3/4 cup mozzarella.

Evenly distribute half the grilled lime chicken over the cheese.  Sprinkle an additional 1/4 cup mozzarella over the chicken.

Transfer the pizza to the oven, then bake until the crust is crisp and golden and the cheese in the center is bubbly (about 8 to 10 minutes).

When the pizza is cooked, carefully remove it from the oven.  Sprinkle 1 tablespoon cilantro over the hot cheese and slice the pizza.  Serve with salsa, sour cream, and guacomole.

Repeat with remaining ingredients for a second pizza.  (The 2 pizzas may be prepared simultaneously if the pizzas are carefully placed at opposite corners of the pizza stone).

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