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
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
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
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.
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