Goodness gracious, this was good. Regrettably, we don’t have a consensus on this pizza since it was a bit too different for a couple of my guys, but it’s a keeper for me.

PIZZA DOUGH (or you can buy pre-made pizza dough)

1 tsp active dry yeast

3/4 cup warm water

2 cups all-purpose flour

1/4 tsp salt

3 tbsp olive oil


olive oil

3/4 lb chicken tenderloins, sliced thin into 1″ long pieces

sea salt

ground black pepper

3/4 cup chipotle salsa (I used Arriba brand)

2 oz diced green chiles

1-1/4 cup grated mozzarella cheese

1/3 cup frozen shoepeg corn, thawed

1/2 cup black beans, drained and rinsed

1 tbsp chopped cilantro


1/4 cup reduced-fat sour cream

1 tsp lime juice

1/8 tsp salt


1) Dissolve yeast in water and let sit 10 minutes

2) To large bowl, add flour, salt, and olive oil; stir to combine; add water-yeast mixture and stir until dough comes together (I do this by hand); place dough in lightly oiled bowl, cover with plastic wrap, and let rise 1 hour


3) Preheat oven to 450 degrees

4) In large skillet over medium-high heat, heat 1 tbsp olive oil; add chicken pieces; sprinkle lightly with salt and pepper; cook 3-5 minutes until chicken is cooked through; remove from heat and set aside

5) Lightly oil a large circular pizza pan; roll out pizza dough to fit pan; bake crust in oven 3 minutes

6) Remove crust from oven and evenly spread with chipotle salsa; scatter chicken pieces over salsa, followed by green chiles, cheese, corn, and black beans; bake in oven 8-10 minutes until crust is golden and cheese is melted; remove from oven


7) While pizza is baking, mix sour cream, lime juice, and salt; place in zip top bag and snip bottom corner of bag

8) Squeeze lime-cream sauce over pizza; scatter cilantro over pizza; serve

Serves: 4 (but if you’re talking hungry guys…high metabolism guys…unlike-me guys…you might need to double the recipe or, easier yet, serve with a nice big salad)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/04/12

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