I saw this on Whole Foods as a good “game time” meal option. I don’t know about waiting for game time, I think I’m down to try this right now. It’s amazing what pizza has become. Not only is it perhaps the ultimate American staple, perhaps surpassing burgers and hot dogs, but it has become a vehicle for experimentation, typically with awesome results.
I joke about how tough it is to be a pizzeria owner now. You used to have regular and Sicilian…maybe pepperoni and a few other things. Spare setting, easy meal. Now, you have to have brick overs, granite counters, and every type of pizza option under the sun. Buffalo chicken, salad, whole wheat, taco, chicken francese. Everything goes on pizza..and it’s a mighty fine thing.
If anyone trys this out before me, please let me know! Enjoy.
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. If you only have two mouths to feed, serve half of the pizza for dinner and pack the leftovers for lunch the next day.
1 frozen whole wheat pizza crust, thawed
1/2 cup tomatillo salsa, plus more for serving
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 frozen boneless, skinless grilled chicken breast (such as Nature’s Rancher brand), thawed and chopped
1/4 cup chopped cilantro
Preheat oven to 425°F. Arrange crust on a pizza stone or large baking sheet. Spread salsa over crust and sprinkle with half of the cheese. Top with beans, corn, chicken and remaining cheese and bake until crust is crisp and cheese is bubbly, about 25 minutes. Sprinkle with cilantro, cut into 8 pieces and serve with more salsa on the side.
Per serving: 410 calories (90 from fat), 10g total fat, 3g saturated fat, 30mg cholesterol, 730mg sodium, 56g total carbohydrate (9g dietary fiber, 6g sugar), 22g protein
Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.