Sunday, May 8, 2011

Dinner Tonight: Southwest Chicken Pizza

To my mom, and to all the other moms out there, happy Mother's Day! Something my mom and I share is our love of food, so I thought it would be appropriate to post a recipe today. 


I love pizza; I'm always looking for new pizza restaurants and new recipes to try. I also love anything with southwestern flavors: black beans, corn, chipotle... yum. Put the two together, and I'm a happy gal. This pizza was a unique change from the usual (for our house) pepperoni, and with the spicy, creamy sauce, sweet corn, and buttery, melty cheese it was like eating comfort food by the slice.



Southwest Chicken Pizza
adapted from Cookin’ Canuck


2-3 tbsp. chicken broth
8 oz. cream cheese
1 chipotle pepper (from can), minced, plus 1 tsp. adobo sauce
juice of 1 lime
salt and pepper
1 chicken breast, cooked and shredded
1 tbsp. olive oil
1 tsp. cumin
1 tube refrigerated pizza dough (or one ball homemade dough)
cornmeal
½ cup canned black beans, drained and rinsed
½ cup frozen corn, at least partially thawed
1- 1 ½ cups shredded Monterey jack cheese
1 tbsp. chopped cilantro

Preheat the oven to 450.

First, make the sauce by combining the chicken broth and cream cheese in a small saucepan over medium low heat. When the cream cheese melts turn off the heat and add the chipotle and adobo sauce, lime juice, salt and pepper.

In a bowl, combine the shredded chicken, olive oil, cumin, and a pinch of salt. On a baking sheet sprinkled with cornmeal, roll out the pizza dough. Spread the chipotle sauce over the dough (you probably won’t use all of it—you can use the rest for drizzling or dipping). Top the pizza with the chicken, black beans, corn, and cheese.

Bake for 10-15 minutes, until cheese is melted and golden.

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