Homemade Mexican Chicken Pizza

Mmm!  This is a recipe that will definitely be used again and again.  We loved it!  For those of you who saw my photo on instagram or facebook of my pizza, you'll notice we made it with a whole wheat crust.  No I didn't actually take the time to make that myself.  I bought the dough from Trader Joe's.  Don't buy the Pillsbury pizza dough.  Either make your own or find a dough that is like it's made at home.  I would definitely recommend Trader Joe's if you have one close by!  Hope ya'll enjoy this as much as we did! 

Mexican Chicken Pizza

Makes 2 pizzas

Recipe and Photo taken from We Like Two Cook

Ingredients

For the chicken:

3 1/2 tablespoons olive oil
Juice of 2 limes
1 clove garlic, minced
1/4 teaspoon cumin
2 tablespoons cilantro
1/2 lb. chicken breasts

For the black beans:

1 15-ounce can black beans, drained and rinsed
1/3 medium red onion, finely chopped
1 jalapeno pepper, finely chopped

For the queso sauce:

6 ounces white American cheese, shredded
7 ounces pepper jack cheese, shredded
3 ounces cheddar cheese, shredded
1 jalapeno, finely chopped
1/4 cup finely chopped onion
1 tablespoon canola oil
Heaping 1/4 cup finely chopped tomato
1/3 cup milk, plus more as needed
2 tablespoons cilantro

For the pizza:

1/4 cup shredded cheddar or monterey jack cheese
Cherry tomatoes, sliced
1 avocado, sliced
Pizza dough for 2 pizzas (someday we’ll get around to sharing our favorite recipe…)

Directions

For the chicken:
In a bowl, combine the ingredients for the marinade. Place chicken breasts in a large ziploc bag, pour in the marinade, seal, and shake the coat the chicken. Refrigerate for 15-30 minutes.

Heat a pan over medium heat and add the chicken (you can also use your grill). Cook until the chicken is cooked through and no longer pink. Let the chicken rest for 5 minutes, then cut into small pieces. Refrigerate until ready to use.

For the black beans:

Combine the beans, red onion, and jalapeno in a bowl. Set aside until ready to use.

For the queso:

Heat the oil in a medium saucepan. Add the jalapeno and onion. Cook for five minutes or so until softened. Stir in the cheese and milk until smooth, adding more milk as needed to make it thick but pourable/spreadable. Stir in the tomatoes and cilantro. You shouldn’t use pre-shredded cheese for this sauce. Keep the queso cooking on your stove’s lowest setting so it stays fluid while you are assembling your pizza.

For the pizza:

Preheat your oven to 500 degrees with the pizza stone on the center rack. Press one ball of pizza dough out on a piece of parchment paper into a circle. Top with nice layer of queso (somewhere between a half and 2/3 cup) and then add the chicken, black beans, tomatoes, and cheddar. Bake the pizza for 8-10 minutes, until the crust is starting to brown and the cheese is bubbly. Arrange half of the avocado slices on pizza in a circle. Cut into slices and serve. Repeat. Enjoy!

Note: If your queso seizes up at all, just re-melt it over low heat. You’ll have some extra queso sauce- either dip the crust or corn chips in it!