Chicken, corn, and black bean pizza
1 item(s), grated zest, then cut into wedges
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped, diced
Pepper Jack cheese
2 oz, (about 1/2 cup), shredded
1 oz, (about 1/4 cup), crumbled
2 medium, thinly sliced
Thin 12" ready-to-bake pizza crust
Canned enchilada sauce
Canned black beans
⅔ cup(s), rinsed and drained
½ item(s), medium, pitted and diced
¼ cup(s), chopped
- 1 Preheat oven to 450°F. Spray large baking sheet with nonstick spray.
- 2 Grate zest from lime; cut lime into wedges. Combine chicken and lime zest in medium bowl and toss to coat. Combine pepper Jack, cotija, and scallions in another medium bowl and toss to combine.
- Lightly spray crust with nonstick spray. Place crust on baking sheet and bake until crisp, 5 minutes.
- Spread hot crust with 1/2 cup enchilada sauce. Top evenly with chicken and beans; drizzle with remaining 1/4 cup sauce. Sprinkle evenly with cheese mixture. Bake until cheeses begin to melt, about 5 minutes longer. Sprinkle with avocado and cilantro. Cut pizza into 6 wedges and serve immediately with lime wedges.
- Serving size: 1 wedge