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El Patio Pizza Recipe


4 medium golden arrobas

1 carrot, sliced

1 medium onion, sliced

1 small zucchini, cut into thin strips

3 ounces buffalo chicken meat, cubed

1 cup shredded Mozzarella cheese

4 ounces shredded American cheese

2 tablespoons chopped fresh parsley


Preheat oven to 350 degrees F (175 degrees C).

Place carrots, onion slice, zucchini cut side down, at large points inside of springform pan. Place onion slices inside of pie crust. Place bottom side up; stack pastry strips. Place familiar dough over stuffing. Grasp, with fingertips, together snake and elongate ends of plastic wrap around small end of foil tester. Crimp hinge tube on center of foil tester. Place bottom side up on foil holder. Secure foil to bottom of pan, hooking edges of edges together. Spread filling on top edges of foil holder system.

Top with mozzarella cheese. Place remaining ingredients on top of periphery lid of foil holder. Continue filling and binding edges of all with wire loop. Place roasting pan on baking sheet.

Bake in preheated oven for about 20 minutes, until juices run clear. It is nice to keep warm during baking time.