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Preparation time
5 minutes
Total time:
30 minutes
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Ingredients
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15 ml (1tbsp) olive oil
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1 chicken breast
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15 ml (1 tbsp.) taco seasoning
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180 ml (3/4 cup) BBQ sauce
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60 ml (1/4 cup) tomato sauce
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250 ml (1 cup) shredded mozzarella cheese
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125 ml (1/2 cup) shredded cheddar cheese
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125 ml (1/2 cup) sour cream or greek yogourt
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1 thin pizza crust
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1 jalapeno pepper, sliced
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1 small red pepper, sliced
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80 ml (1/3 cup) corn
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80 ml (1/3 cup) black beans
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To taste, fresh coriander
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Directions
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Heat oil in a pan. Cook chicken breast for 5 minutes on each side. Season with spice mix. Remove from heat. Slice and set aside.
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In a bowl, combine the BBQ sauce with the tomato sauce.
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In a second bowl, combine the two cheeses.
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In a third bowl, combine sour cream and 45 mL (3 tbsp.) of sauce mixture. Set aside.
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Preheat oven to 210 °C (425 °F).
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Place pizza crust on a work surface. Add ¾ of the sauce mixture and ¾ of the cheese mixture. Top with peppers, corn, black beans and chicken pieces. Add remaining cheese.
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Bake directly on the oven rack for 12 to 15 minutes, or until the cheese melts. Remove from oven.
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Top with fresh cilantro and BBQ sour cream.
Chef’s secret
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Chicken breast can be replaced with Yves non-meat chicken strips
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Mix the cheddar cheese with a more flavourful cheese such as raclette cheese to add a bit of a kick to this pizza and make it even tastier.
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I like putting parchment paper under my pizza while it cooks so it catches anything from dripping to the bottom of the oven and keeps my pizza crust perfectly crisp.
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