Recently, a friend and I were discussing foods we ate as kids but wouldn’t dream of eating now.
“I used to make pizza out of ketchup and American Cheese,” my friend boasted.
“Oh no… not ketchup,” I said.
It’s true. We eat things as kids, that as adults, and now bonafide food lovers, make us cringe in retrospect. And it turns out that making pizza with ketchup was not that uncommon — just new to me.
So I guess that’s why, when I got my hands on the hottest new condiment around, I wanted to see if I could make pizza with it.
I whipped up a batch of my favorite Pizza Dough. Smeared a little of the Cherry Chipotle Dipping Sauce around, topped with mozzarella cheese and lots of fresh, white meat chicken. I added another swirl of Cherry Chipotle for good measure and baked at 425(F) for 10 minutes. A garnish of chopped green onions completed the masterpiece.
The verdict? Yes. You can use Cherry Chipotle Not Ketchup to make pizza. Your friends and family will gobble in wonderment at the smoky, sweet taste and praise your mad skills in the kitchen.
Wonder what else you can do with Not Ketchup? Check out more recipe ideas here.
The Average Betty Test Kitchen was provided with samples of Not Ketchup from the manufacturer herself, Erika Kerekes.
Not Ketchup starts with ripe fruit instead of tomatoes.
Farm-fresh onions, pure apple cider vinegar, natural sweeteners (no white sugar!), and spices are added.
The result: a tangy, savory dipping sauce that’s heavenly on burgers, steaks, chicken, ribs, sausages, and fries.
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