Ingredients: |
Ingredients: 2 T Lime Juice
2 T Olive Oil
2 tsp Olive Oil
2 T Soy Sauce
4 Cloves Garlic, pressed
4 tsp Cilantro, chopped
2 tsp Salt
1 tsp Crushed Red Pepper Flakes
2 Chicken Breast Halves, skinless & boneless
1 can Rosarita 98% Fat-Free Refried Beans with Jalapeños
2 T Water
½ tsp Cayenne Pepper
½ c White Onion, sliced
2 cans Whole Green Chiles
1 c Shredded Monterey Jack Cheese
2 c Shredded Cheddar Cheese
1 Pillsbury Refrigerated Pizza Dough
Tomatillo Salsa, for garnish
Sour Cream, for garnish
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Directions: |
Directions:Make the marinade b combining the lime juice, 2 tablespoons olive oil, soy sauce, garlic, cilantro, salt, and red pepper flakes in a blender; or, in a small bowl with an electric mixer for only five (5) seconds. Just until the ingredients are well combined.
Cut the chicken into bite-size cubes. Marinate the chicken breast in the lime juice mixture for at least two (2) hours.
When the chicken has marinated, prepare the crust as directed on the package.
Heat a small skillet with the remaining two (2) teaspoons of olive oil over high heat. Cook the chicken in te pan for 2-4 minutes, or until cooked through.
Mix the refried beans with the water and cayenne pepper.
Preheat oven to 475º. Spread the bean mixture evenly over the prepared pizza crust. Arrange the chicken evenly over the beans. Spread the onion over the chicken. Take the chili peppers and carefully slice in half, crossways. Then slice the two (2) halves into very thin strips. Sprinkle the chili over the onions. Spread the monterey jack cheese over the pizza and top with the cheddar. Cook the pizza for 12-15 minutes, or until the crust begins to brown
Serve with tomatillo salsa and sour cream on the side. |
This recipe for California Pizza Kitchen's Southwestern Burrito Pizza is from