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Mexican Chicken Pizzas

chef.jackson's picture
Ingredients
  Skinned boned chicken breast halves 12 Ounce
  Poblano peppers 2
  Plum tomatoes 6 , divided
  Chopped cilantro 1⁄2 Cup (8 tbs), divided
  Dried oregano 1 Teaspoon
  Chili powder 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Garlic 3 Clove (15 gm), peeled
  Refrigerated pizza crust dough 10 Ounce (1 Can)
  Cooking spray 1
  Green onions 1⁄2 Cup (8 tbs), sliced
  Shredded part skim mozzarella cheese 4 Ounce
  Shredded reduced fat monterey jack cheese 4 Ounce
Directions

1. Place chicken in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Drain and shred chicken with 2 forks. Set aside.
2. Cut poblano peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip- top plastic bag; seal bag, and let stand 10 minutes. Peel roasted peppers. Chop 2 pepper halves; set aside.
3. Place remaining 2 roasted pepper halves, 2 plum tomatoes, 1/3 cup cilantro, oregano, and next 5 ingredients in a food processor or blender; process until smooth. Set aside.
4. Preheat oven to 425°.
5. Unroll pizza crust, and cut into 4 equal portions; place 2 portions of dough on each of 2 baking sheets coated with cooking spray. Pat each portion into a 6 1/2-inch square, forming a rim around edges. Spread about 3 tablespoons pureed tomato mixture evenly over crusts. Slice remaining 4 tomatoes, and arrange evenly on pizzas. Top pizzas evenly with chicken, green onions, chopped roasted pepper, and cheeses. Bake at 425° for 15 minutes. Sprinkle pizzas with remaining cilantro just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Dish: 
Pizza
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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