Chicken, corn, and black bean pizza

Total Time
25 min
15 min
10 min


cooking spray

2 spray(s)

fresh lime(s)

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

queso cotija

1 oz, (about 1/4 cup), crumbled

uncooked scallion(s)

2 medium, thinly sliced

Boboli Pizza Crust, Thin

10 oz

canned enchilada sauce

¾ cup(s)

canned black beans

cup(s), rinsed and drained


½ item(s), medium, pitted and diced


¼ cup(s), chopped


  1. 1 Preheat oven to 450°F. Spray large baking sheet with nonstick spray.
  2. 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.
  3. Lightly spray crust with nonstick spray. Place crust on baking sheet and bake until crisp, 5 minutes.
  4. 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.
  5. Serving size: 1 wedge

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