Red onion, jalapeno, taco seasoned chicken. Probably about a quarter pound of chicken.
Seasoned chicken on pizza is underrated.
Cost per person, $3.50
I recently had som n’duja and cream pizza and it was some off the best pizza i ever had. Yoyrs looks really tasty as well ;)
A year ago I had never heard of calibria. Now it and its peppers are everywhere.
Tacos? Good!
Pizza? Good!
Taco pizza? Gooood!
Definitely underrated. Chicken, bacon, and banana peppers is my go-to
Damn that za looking sexy as fuck
A lot of the chicken topped pizzas you can get commercially have lackluster flavoring. But you put some spice on them and they’re a great substitute for pepperoni.
Cost per person, $3.50
What if Joe’s 29-minute guarantee isn’t fulfilled?
Jokes aside, I’d never considered how the flavor of taco seasoning (I’m specifically thinking of cumin) would go on pizza. I’m intrigued.
My taco seasoning starts with making a stupidly large batch of Alton Brown’s chili powder. Then I make the taco seasoning.
Taco seasoning, bulk.
Batch size: 1 cup.
Usage: 3 tbsp per pound of ground beef.
1/2 cup salt free chili powder.
2 teaspoon garlic powder.
2 teaspoon onion powder.
2 teaspoon crushed red pepper flakes.
2 teaspoon dried oregano.
4 teaspoon paprika or 2 tsp cayenne for spicy
1/4 cup ground cumin.
2 1/2 tablespoon sea salt.
2 1/2 tablespoon fresh ground black pepper.- Mix it all up
1/2 cup salt free chili powder. aka Alton Brown’s chili powder (search/NoAiDuckDuckGo it) 4 teaspoon paprika or 2 tsp cayenne for spicy. or both for perfect balance, and make sure to use hot smoked paprika.
I would eat the shit outta this. Chicken and jalapeno? Yes please.
Currently sitting on a step stool while out shopping with the +1 while he tries on dress shirts for a wedding he’s going to next week. I would kill to be eating this pizza right now.
I feel your pain
I’ve had ‘BBQ chicken’ pizza a few times, and every time it was a nothing-burger, with the chicken just getting lost in the other ingredients. I’ll have to remember taco seasoning if I ever get back to it.
Bonus pet peeve-- I like / don’t like jalapeños. Half the time when I’m looking forward to the heat, they don’t bring it. Or sometimes I’m munching on one as if it was a bell pepper, and it will be in stealth mode, scorching me more than I wanted.
IIRC, sometimes the problem is that they get cross-pollinated with nearby milder peppers (they’re all one species), reducing their heat.
Also. They might all be the same species but they’re different breeds or varieties. Red and green are the same species and the same variety. Just they let the red ones ripen longer. But the yellow and orange ones are a different variety. They will never turn red. Occasionally you’ll find someone selling yellow or orange and if you hold onto them they will turn red. But there are true yellow and orange varieties that will never turn right.
Yeah, I meant just in having the capsicum kick. A low-heat cultivar accidentally cross-pollinating with an otherwise hot jalapeño, diluting its heat.
Also, I said “species,” but I was wrong. I meant genus Capsicum, its members which can commonly interbreed AFAIK, which would be thousands of different types. And I’d completely forgotten that:
[There are] five major species of cultivated peppers (genus Capsicum): C. annuum, C. chinense, C. baccatum, C. frutescens, and C. pubescens. --WP
Blimey.
The good news with the cross pollination is that it ruins the heat if you plant the seeds from that cross. Doesn’t ruin the heat from the fruit. Unlike corn. Cross pollinate corn and you’ll get bad results immediately. Fortunately that can be solved by just planning different types of corn 2 weeks apart.
Hmm, I didn’t know that about chilis.
Okay, and the pollination window for corn is brief, is what you’re implying?
Yup.
There are two kinds of jalapenos. Traditional ones. All the heat. Then a less spicy version developed by one guy in the 80s and released in 1992. It took over and most retailers have absolutely zero idea which variety they are buying. I wish this was clearly marked.
I can provide too many references for the development of the milder jalapeno if you want.
developed by one guy in the 80s and released in 1992.
Well, “>blank< that guy and the horse he rode in on.”
–Old Man HarrisonEven the local cantina seems to mix that up, which is embarrassing, altho I guess if they’re stuck sourcing from Sysco or whatnot then they have limited choice.
I have more rants against Sysco every month. They are destroying restaurants by causing them all to have the same menu.
The jalapeno guy had good intentions. But the market messed everything up.
Funnily enough, there’s a Saturday farmer’s market that meets right next to the cantina, with several local farms being represented. I don’t know how much scale they could really handle in terms of various veggies for a restaurant, but at least they could help them replace that mediocre Sysco cilantro and maybe a couple other herbs.
Unfortunately, the cantina owner seems pretty incurious about that and other significant details of serving good food, which is why I don’t expect them to last. The previous cantina runner in the square was awesome with foodie details, but Covid basically shut him down, sadly.
Thanks a lot, Winnie the Xi.
It’s not the sad herbs. Sysco’s problem is the same frozen heat and serve goods at every restaurant. The same burger patties, buns, cheese, salad dressing, jalapeno poppers, potato bites, breaded chicken, etc.
That probably explains why I’m largely oblivious. I don’t go out much, but when I do it’s usually stuff like SE Asian, Mexican, Soul, and Indian.
This is the way
