Chipotle Pizza
Cuisine: Southwestern
Author: Anita
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Ingredients
  • 1 48 oz package Rhodes Texas Size Rolls (frozen dough, 24 count)
  • 4 strips bacon
  • 2-3 Roma tomatoes, sliced into ¼ inch rounds
  • 1-2 fresh medium jalapeños, sliced into ¼ inch rounds
  • 1½ cups shredded mozarella
  • ½ cup canned spaghetti or pizza sauce
  • ½ cup chipotle sauce*
  • dried oregano
  • dried basil
  • * NOT chipotle in adobo (too spicy)
Instructions
  1. At least 3-4 hours before cooking, start thawing the dough: For each 12-16 inch pizza, take out 6 frozen balls of dough; return the bag of frozen dough to the freezer. Note the size of pizza varies depending on how thin you make the crust.
  2. Cook the bacon fully, but not crisp; and cut into about ½ inch square pieces. Set aside.
  3. Spray a cookie sheet or pizza pan with cooking spray. Press the 6 balls of dough into 1 ball and spread it with your hands into about a 12 to 16 inch circle; it will shrink back some as you spread it out. Be careful to keep the dough fairly even in thickness, not allowing holes to form. It will rise as it bakes to ½ to 1 inch thickness.
  4. Blend the spaghetti sauce and chipotle sauce; taste and adjust for desired heat level. (The chipotle sauce is hot!)
  5. Spread the sauce on the dough so it covers well up to about ¼-1/2 inch from edge. Sauce should be about ¼ inch thick on the dough.
  6. Top with the shredded mozarella. Sprinkle lightly with oregano and basil.
  7. Spread bacon bits evenly and then arrange the slices of tomato and jalapeño on top.
  8. Bake at 450 degrees for 10-12 minutes or until crust is nicely browning around the edges.
  9. Cut into slices, serve, and enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/chipotle-pizza/