Lunch: Tex-Mex Chicken Pizza

Recipe by Lauren Miyashiro This pizza's got an addicting southwestern kick.

Ingredients

2 small baguettes, halved
extra-virgin olive oil
1/2 onion, chopped
kosher salt
Freshly ground black pepper
2 c. rotisserie chicken, shredded
1 (15.5) oz. jar salsa
Juice of 1 lime
1 tsp. cumin
1 tsp. chili powder
1 c. Shredded Monterey Jack
1 c. shredded mozzarella
1/2 c. fresh corn (or defrosted frozen corn)
1/2 c. black beans, drained and rinsed
1/4 c. finely sliced scallions

Instructions

Preheat oven to 425 degrees F. Lay the bread cut-side up on a large baking sheet lined with parchment paper and set aside.
Heat about 2 tbsp. of olive oil in a large nonstick skillet over medium heat. Add onions, season with salt and pepper to taste, and sauté until soft, about 5 minutes. Stir in the shredded chicken, then pour in the salsa and toss to combine. Add the spices and lime juice and let simmer to warm the chicken and infuse the flavor, about 3 minutes.
Brush bread with olive oil, then top each half with both cheeses, followed by the chicken mixture, corn and black beans. Bake for 10 minutes, until the cheese is melted and the edges of the bread begin to turn golden.
Garnish with scallions. Slice crosswise to serve.

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