A twist on your typical pizza and it turned out really good! It did take a little planning once I came up with the idea, only because of marinating the chicken overnight.
1 chicken breast (marinated overnight) grilled and cut up
fresh corn – cut off the cob
1/2 cup black beans – drained and rinsed
Newman’s Mango salsa
1 red onion (small) – grilled *
4 cheese Mexican blend shredded cheese
1 Wewalka bistro style thin crust pizza dough
***Preheat oven according directions on package of pizza dough.
***Roll out on pizza stone. (I trimmed the parchment paper around the stone)
***Spoon out salsa to lightly cover the dough. Sprinkle the chicken around the dough. Then add black beans, corn, onions, and cheese.
***Bake according to directions, which is about 12-15 minutes. ***Cut and ENJOY!
******FOR THE MARINADE******
1/4 c olive oil
1 tsp taco seasoning
2 cloves garlic – sliced
1 tbsp lime juice
2 tsp espresso balsamic vinegar
6-8 sprigs of cilantro (kept whole)
prick chicken breast with knife and rub with a pinch of salt.
in ziplock bag – add olive oil; taco seasoning; garlic; lime juice; balsamic vinegar; and cilantro. then add chicken. seal bag, then coat chicken with mixture. i put the ziplock bag in a bowl and then put in refrigorator over night. i do not have a grill, so i cooked the chicken on my pannini press for about 12 minutes or until cooked thoroughly. let cool for a few minutes, then cut up in small pieces.