Description
Gotta love the heaping layers of Mexican seasonings on grilled chicken and veggies, covered in melted cheese and baked on a pizza crust!
Ingredients
- FOR THE MARINATED CHICKEN:
- 1 pound Trimmed Chicken Breast
- ¼ cups Fresh Lime Juice
- 3 Tablespoons Olive Oil
- 1 clove (Large) Garlic, Minced
- 1 teaspoon Chili Powder
- ¼ teaspoons Powdered Cumin
- ¼ teaspoons Chipotle Powder
- ¾ teaspoons Salt
- ½ Tablespoons Sweet Paprika
- 1 pinch Dry Oregano
- Fresh Pepper To Taste
- FOR THE PIZZA:
- ½ Red Bell Pepper, Cut Into 1/2-inch Slices
- ½ Green Bell Pepper, Cut Into 1/2-inch Slices
- ½ Orange Bell Pepper, Cut Into 1/2-inch Slices
- ½ Red Onion, Cut Into 1/2-inch Slices
- 1 Large Jalapeño, Sliced,seeded And De-veined For Less Heat (optional)
- 2-½ Tablespoons Canola Or Vegetable Oil, Divided, Plus More To Brush On The Grill Pan
- 1 pound Pizza Crust, From Scratch Or Store Bought
- 2 cloves (medium) Garlic, Minced
- 2 pinches Dry Oregano, Divided
- 1 cup Shredded Mozzarella Cheese
- 2 cups Shredded Mexican Cheese Blend
- Salt And Freshly Ground Black Pepper
- Fresh Cilantro And Thinly Sliced Green Onions, For Garnish (optional)
Preparation
Prior to preparing the marinade, lightly tenderize the chicken with a meat tenderizing hammer, then slice into ½-inch strips.
Combine marinade ingredients (remaining ingredients) in a gallon resealable bag. Add sliced chicken, seal, and mix to evenly coat all the pieces. Refrigerate for a minimum of 30 minutes.
Preheat oven to 450°F. If using a pizza stone, place it in the oven now.
Drain marinated chicken while preheating a stove top grill pan to medium high.
Toss sliced peppers, onions, and jalapeño in 1/2 tablespoon oil. Add a pinch of salt and some pepper.
Lightly brush the grill pan with some canola or vegetable oil, then spread the chicken in a single layer. Grill just until most of the pink color is gone. Transfer to a shallow dish to cool slightly.
Grill veggies in the same pan until lightly caramelized and slightly softened. Transfer to a shallow dish to cool slightly.
Roll out the pizza crust to the size of your pizza pan. If using a pizza stone, assemble the pizza on a section of parchment paper, otherwise assemble directly on your pizza pan.
Spread remaining olive oil and garlic on the rolled crust. Sprinkle with a pinch of oregano.
Spread the grilled chicken on the crust, then ⅔ of the grilled veggies. Top with ⅔ of the two cheeses. Then add the remain ⅓ of veggies and cheeses. Sprinkle with another small pinch of oregano.
Bake for 18–20 minutes or until crust is a golden brown. Remove from oven and garnish with fresh green onion slices and fresh parsley, if desired. After about 5 minutes, slice and serve.
