BBQ CHICKEN PIZZA WITH FRESH MOZZARELLA + PICKLED JALAPENOS

Nothing is fresher than fresh baked pizza when it comes piping hot out of your own oven. This weekend-worthy pizza from Cooking Light is packed with flavor as well as protein. Pair it with a whole wheat pizza crust (optional) and you have a high fiber meal option. Milky fresh mozzarella helps tame the bites of tangy pepper in this recipe. Skip the red onion and jalapenos for a kid friendly family meal.



Ingredients for servings

    Pizza

  • 3 Cutlets Chicken Breast 4-ounce each

  • 0.5 teaspoon freshly ground Black Pepper

  • 0.125 teaspoon Kosher Salt

  • 2 teaspoons Brown Sugar

  • 1 teaspoon Paprika

  • 1 teaspoon Garlic Powder

  • 0.5 teaspoon ground Cumin

  • Cooking Spray

  • 12 ounces fresh Pizza Dough refrigerated

  • 2 tablespoons yellow Cornmeal

  • 0.33 cup no-salt-added Ketchup

  • 3 tablespoons prepared Yellow Mustard

  • 1 tablespoon White Vinegar

  • 0.5 cup sliced Red Onion omit Red Onion for a more kid-friendly meal

  • 0.25 cup pickled Jalapeño Slices Omit Jalapenos for a more kid-friendly meal

  • 4 ounces fresh Mozzarella Cheese thinly sliced

  • 2 tablespoons coarsely chopped fresh Cilantro leaves

Directions

  • Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450F (keep pizza stone or baking sheet in oven as it preheats).

  • Sprinkle both sides of chicken evenly with black pepper and salt. Combine brown sugar, paprika, garlic powder, and ground cumin in a small bowl, stirring well to combine. Set aside 2 teaspoons spice mixture, and rub the remaining spice mixture evenly over all sides of chicken. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 3 minutes on each side or until chicken is done. Let chicken stand 10 minutes, and slice thinly against the grain.

  • Roll dough into a 14 x 9-inch rectangle (or a 14-inch circle) on a lightly floured surface; pierce dough with a fork. Lightly coat dough with cooking spray. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone. Bake at 450° for 9 minutes.

  • Combine reserved 2 teaspoons spice mixture, ketchup, mustard, and vinegar in a small saucepan over medium heat. Bring mixture to a simmer, and cook 3 minutes or until slightly thick, stirring occasionally. Remove partially cooked crust from oven; spread ketchup mixture evenly over crust, leaving a 0.5-inch border around the edges. Top with chicken, onion, jalapeños, and cheese.

  • Bake at 450F for 10 minutes or until cheese is browned. Sprinkle with cilantro. Slice.

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