Tuesday, January 15, 2013

Mexican Chicken Flatbread

This is great for hosting a party and serving as an appy. You do know Super Bowl is on its way, right?!  Well, as host of this year's Super Bowl Party, I just might serve this to the boys. I hope you enjoy this tasty little something.  Yes, this is a little carb overload but remember what we always say? In moderation you deserve a little of the things this fabulous world has to offer!

You can't go wrong with the best of family favorites, pizza and Mexican food, in one meal! For a vegetarian version, simply substitute sauteed zucchini or bell peppers and onions for the chicken. 


1 whole wheat pizza crust, thawed (WholeFoods brand preferred)
1/2 cup tomatillo salsa
1/4 pound part-skim mozzarella, shredded, divided
1 cup no-salt-added black beans, rinsed and drained
1 cup frozen yellow corn, thawed
1 boneless, skinless grilled chicken breast
1/4 cup chopped cilantro
Extra Virgin Olive Oil
Crushed red pepper to taste
Garlic Powder to taste


Preheat oven to 400°F. Arrange crust on a pizza stone or large baking sheet. 

Spray EVOO over crust (just a thin layer) and sprinkle garlic powder and crushed red pepper to your desire over the crust.

Top with cheese, beans, corn, chicken, chopped cilantro and bake until crust is crisp and golden brown and cheese is bubbly, about 15 minutes. 

Sprinkle with cilantro, cut into 8 pieces and serve with salsa (or your choice of hot sauce) over top or on the side.

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