We love pizza! This is a hearty meal in itself, a wonderful crust of your choice, loaded with flavorful chicken, a fresh tomato salsa and cheese. We get our pizza dough from our local grocery store and it rolls out to be almost an extra-large, you can find fresh dough at your local pizzaria, if your grocery store carries them or sometimes in the frozen aisle. Or use a favorite recipe. Adapted from Rachael Ray.
1 fresh dough ball
All-purpose flour, a couple of tablespoons to work dough
1 tablespoon grill seasoning
1 teaspoon sweet paprika
1 teaspoon chili powder
Pinch dried cayenne pepper
2 boneless, skinless chicken breasts, pounded out to even thickness, about 1/2-inch thick
1 tablespoon vegetable oil
2 cups shredded Cheddar with jalapeno or chipotle pepper or mozzarella cheese (use the latter if you want to tone down the heat factor)
2 medium tomatoes, seeded and chopped
1/2 cup red onion, chopped
1 small-medium jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro leaves
2 cloves garlic, minced
1/2 lime, zested and juiced
Directions: Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees.
Combine grill seasoning, paprika, chili powder, cayenne pepper and place on a plate, press chicken breasts into seasonings on one side. Add oil to screaming hot pan and cook chicken 2 minutes on each side, chicken will not be cooked through but will finish in the oven.
Spread out a little flour or and stretch out pizza dough onto a pizza pan to desired size and thickness.
Remove chicken from pan and slice into thin strips. Combine tomatoes, onion, jalapeno, and cilantro. Make garlic paste by mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of pizza. Bake 12 to 15 minutes, until crisp and bubbly-brown on top. Remove from oven, let cool 5-10 minutes, cut into slices and devour.