CHIPOTLE CHICKEN AND LIME-CREAM PIZZA

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

PIZZA:

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

LIME CREAM SAUCE:

1/4 cup reduced-fat sour cream

1 tsp lime juice

1/8 tsp salt

PIZZA DOUGH:

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

PIZZA:

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

LIME-CREAM SAUCE:

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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BLACK BEAN AND CHICKEN TOSTADA PIZZA

According to my guys, I’m on a roll (I probably shouldn’t mention the failed fondue soup). This tostada pizza is further confirmation. Unfortunately, I didn’t anticipate how hungry my guys would be and the one pizza barely satisfied. But then, they have metabolism that I only dream of (sigh). Oh well, room for dessert 🙂

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 sea salt

3 tbsp olive oil

PIZZA:

1 tbsp olive oil

1-1/4 cup salsa

1 can black beans, drained and rinsed

2 tbsp dry taco seasoning

2 cups deli-roasted chicken, shredded or sliced thin

2 tbsp diced jalapenos

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

3 cups shredded iceberg lettuce

3/4 cup broken tortilla chips

3/4 cup chopped tomatoes

1 green onion, sliced thin

1 tbsp minced cilantro

PIZZA DOUGH:

1) In small bowl, 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 mixture comes together (I do this with my hands); place dough in lightly oiled bowl, cover with plastic wrap, and let rise one hour

PIZZA:

1) Lower oven rack to approximately 5″ from bottom; preheat oven to 450 degrees

2) Lightly oil large pizza pan; roll out dough to fit pan; spread salsa over dough; set aside

3) In skillet over medium heat; heat 1 tbsp olive oil; add black beans and taco seasoning; cook 2-3 minutes; remove from heat

4) Scatter beans, chicken, and jalapenos over pizza; bake in oven 8 minutes; remove from oven

5) Scatter both cheeses over pizza and bake additional 5 minutes until cheese melts nicely; remove from oven

6) Scatter shredded lettuce over pizza followed by: tortilla chips, tomatoes, green onions, and cilantro; serve immediately

Serves: 4 (okay, maybe not…depends on whether they’re guys and how hungry they are)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/09/12