1 tsp dried oregano, 1 tsp gr cumin, salt and pepper.
1/4 cup canola oil, plus more for brushing
1 pound skinless, boneless chicken breasts
1 16-ounce tube pizza dough
All-purpose flour, for dusting
1 cup shredded mozzarella
1 cup shredded sharp cheddar
1 avocado
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon diced red onion
1 cup fresh salsa
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
Instructions
Make the taco seasoning- Mix all of the
ingredients with 1 tablespoon each salt and black
pepper in a bowl.
Prepare the pizza- Mix 2 tablespoons of the taco
seasoning and the canola oil in a shallow bowl.
Pound the chicken between 2 pieces of plastic wrap
to 1/4 inch thick. Add the chicken to the bowl,
turning to coat, and marinate 30 minutes.
Preheat a grill to medium high. Grill the chicken
until cooked through, about 4 minutes per side. Let
cool, then cut into bite-size pieces.
Divide the dough into 3 pieces. Roll out each on a
floured surface into an 8-inch round. Brush with
canola oil, sprinkle with taco seasoning and grill
until crisp, 3 to 5 minutes per side; remove from
the grill.
Mix the cheeses in a bowl, then sprinkle on the
crusts and top with the chicken. Return the pizzas
to the grill, and cook until the cheese is melted,
about 5 minutes. Meanwhile, mix the avocado, lime
juice, cumin, chili powder, red onion, and salt
and pepper to taste. Top the pizzas with the
avocado mixture, salsa, sour cream and cilantro.
Originally Submitted
10/27/2012
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