Southwestern Chicken Pizza

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)

kosher salt

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.



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