I've just got to tell you about dinner last night! Don't be fooled by the name because it might sound a bit unconventional, but it's a combination of two foods that are close to my heart: pizza and Mexican food! Naturally, it's called Chicken Taco Pizza and whoever put this combo together was pure genius!
With that said, this recipe will definitely be added to my favorite combos, right alongside this one and this one! Can you tell we have a slight addiction to homemade pizza?
Chicken Taco Pizza
1 frozen whole wheat pizza crust, thawed
1/2 cup tomatillo salsa, plus more for serving
1/4 pound part-skim mozzarella, shredded, divided
1 cup no-salt-added black beans, rinsed and drained
1 cup frozen yellow corn, thawed
1 frozen boneless, skinless grilled chicken breast (such as Nature's Rancher brand), thawed and chopped
1/4 cup chopped cilantro
Preheat oven to 425°F. Arrange crust on a pizza stone or large baking sheet. Spread salsa over crust and sprinkle with half of the cheese. Top with beans, corn, chicken and remaining cheese and bake until crust is crisp and cheese is bubbly, about 25 minutes. Sprinkle with cilantro, cut into 8 pieces and serve with more salsa on the side.
Just a note~
*I substituted the mozzerella with sharp cheddar, something I would definitely recommend!
*The recipe isn't clear, but I recommend grilling the chicken beforehand and only cooking the pizza for about 15 minutes and not the 25 they suggest (unless you like a REALLY crispy crust!).
*Don't forget to use whole wheat crust to boost the nutritional content! Whole Foods makes a fantastic dough that can be found in the frozen section. Not only is it less than $2, but it is one of the best pizza doughs I've found (I don't mess with homemade in this case)!
Happy Friday and don't forget to turn your clocks forward as daylight saving begins this weekend.
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