Blackened Chicken Pizza with Yellow Tomato Salsa

Total Time:
30 min
12 min
18 min

3 servings

  • 1 tablespoon grill seasoning (recommended: Montreal Grill Seasoning) or other seasoning blend
  • 1 teaspoon sweet paprika – eyeball it
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried cayenne pepper
  • 3/4 pound thin cut chicken breast
  • 1 tablespoon vegetable oil, 1 turn of the pan
  • All-purpose flour or cornmeal, a couple of tablespoons to work dough
  • 1 pizza dough
  • 1/2 pound brick reduced fat Cheddar with jalapeno or chipotle pepper (recommended: Cabot brand)
  • 2 small yellow tomatoes, seeded and chopped
  • 1/4 cup chopped red onion
  • 1/2 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons cilantro leaves, optional
  • 2 tablespoons thyme leaves
  • 1 clove garlic
  • Coarse salt
  • 1/2 lime, zested and juiced
  • Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.

  • Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side.

  • Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese.

  • Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top.

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