Photo of Chicken, corn & black bean pizza by WW

Chicken, corn & black bean pizza

Total Time
25 min
15 min
10 min
This incredibly flavorful Mexican spin on an Italian take-out classic will soon become your family’s new weeknight favorite. It combines the cheesy, zesty tastes of an enchilada but instead the sauce, chicken, cheese, and other toppings are deconstructed and layered onto a thin pizza crust. This dish is very hearty on its own but if you’d like to pair it with a side dish try to keep it simple and add some raw crunchy veggies to everyone’s plate. To prevent the leftover avocado half from browning after being stored in the refrigerator, place plastic wrap directly on top of the flesh of the avocado and wrap tightly.


Cooking spray

2 spray(s)


1 item(s), grated zest, then cut into wedges

Cooked boneless skinless chicken breast

2 cup(s), chopped, diced

Reduced fat shredded Pepper Jack cheese

½ cup(s)

Cotija cheese

¼ cup(s)


2 medium, thinly sliced

Thin 12" ready-to-bake pizza crust

1 each

Canned enchilada sauce

¾ cup(s)

Canned black beans

cup(s), rinsed and drained

Frozen corn

½ cup(s), thawed, or fresh corn


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, beans, and corn; 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