Wednesday, July 6, 2011
Mexican Chicken Pizza
Growing up pizza meant one thing- red tomato sauce and cheese. My dad liked other toppings but the rest of us were purists. I can remember going to a friend's house and her family got sausage and peppers on their pizza. I was aghast. I didn't know people could DO such a thing to a pizza. And I certainly wasn't interested in partaking in such an event. It wasn't until recently that I started really experimenting with pizza. I still prefer plain if I'm getting it from a pizzeria, but at home I do get a bit more exciting. That's me, Miss Living-On-The-Edge!
This pizza was awesome. John and I were both big fans. Best of all, I always have all of these ingredients on hand so I can make it at any point. I debated doing a tomato sauce mixed with taco seasoning for the base but I'm really glad I didn't- the salsa was perfecto! Give this a shot, it's tasty stuff.
Source: Stephanie Cooks Original
1 batch pizza dough
1 tsp. olive oil
1 bell pepper, sliced thin (I used half red/half green)
3 ounces chicken
1/2 tsp. taco seasoning
1 cup salsa
1/3 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese
1- Preheat the oven to 450 with your pizza stone in the oven.
2- Prepare your dough, rolling it out on a surface coated in corn meal or parchment paper.
3- In a medium skillet heat the oil. Add the peppers, stirring frequently.
4- Rub the chicken breast with taco seasoning. Add to the skillet, cooking until cooked through. Remove from pan, slicing thin or dicing small.
5- Return the chicken to the skillet. Add the salsa, stirring well. Stir over medium heat for a couple minutes.
6- Spoon the salsa/chicken/pepper mixture over the crust. Top evenly with cheese. Bake 12-15 minutes on the pizza stone.
7- Serve hot.