You may also like
Categories:
chicken canola oil Rub pizza dough flour Mozzarella Cheddar guacamole salsa sour cream cilantro onions garlic oregano garlic onion powder ground black pepper cayenne ground cumin salt chili powder avocado lime ground cumin chili powder red onions salt tomatoes lime scallions peppers red onion salt honey
Viewed: 10 - Published at: 5 years agoIngredients
- 1 (1-pound) chicken breast, boneless, skinless
- 1/4 cup canola oil, plus more for brushing dough
- 2 to 3 tablespoons Big Daddy's Taco Rub, plus more for seasoning, recipe follows
- 1 (16-ounce) tube pizza dough, store-bought
- Flour, for work surface
- 1 cup shredded mozzarella
- 1 cup shredded sharp Cheddar
- 1 cup Guacamole, recipe follows
- 1 cup Lime Chipotle Salsa, recipe follows
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon freeze-dried onions
- 1 tablespoon freeze-dried garlic
- 1 teaspoon freeze-dried oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 avocado, halved, pitted and flesh diced small
- 1 lime, juiced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon finely diced red onions
- Salt and freshly ground black pepper
- 2 plum tomatoes, finely diced
- 1 lime, juiced
- 1/4 cup chopped scallions
- 2 to 3 chipotle peppers in adobo, finely chopped
- 1/4 cup finely diced red onion
- Salt and freshly ground black pepper
- Honey, if needed
Method
- 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.
- Cook's Note: Granulated or ground can be substituted for freeze-dried ingredients)
- 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.
