Preheat grill to medium-high heat.
Pound out chicken breast between 2 pieces of plastic wrap and place in a shallow dish. Combine the oil and Taco Rub in a small bowl and sprinkle over the chicken. Let marinate for 30 minutes. Grill chicken on both sides until cooked through, about 8 minutes total. Transfer to a cutting board and allow to cool. Dice chicken into bite-sized pieces and set aside.
Cut pizza dough into 3 even pieces. On a lightly floured work surface, roll out each piece until it's very thin. Brush the dough with olive oil and lightly dust with Taco Rub. Grill on both sides until crisp and set aside.
In a medium bowl, mix mozzarella and Cheddar cheeses.
Evenly distribute 1/3 of the mozzarella and Cheddar cheese mixture on each pizza. Then top with 1/3 of the diced chicken. Return pizzas to the grill, cover and cook until cheese is bubbly and melted. Remove from grill. and place on serving plates. Top the pizzas with Guacamole, and Lime Chipotle Salsa, in desired amounts. Dollop sour cream on top and garnish with chopped cilantro.
In a small bowl, mix all ingredients together and reserve. Can be stored, covered, up to 1 month in a sterilized container.
Mix all ingredients together in a small bowl.;
In medium bowl, mix all ingredients and set aside. Drizzle in honey, to taste, if salsa is too hot.
Granulated or ground can be substituted for freeze-dried ingredients.
Recipe courtesy of Aaron McCargo Jr., 2009
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