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Tuesday, July 29, 2008

Blackened Chicken Pizza with Yellow Tomato Salsa

We're growing yellow tomatoes in our garden. Golden Jubiliees to be exact. I have never had one, so I wanted to find a recipe that specifically called for yellow tomatoes. This pizza recipe was perfect because we had all of the ingredients at home and I wouldn't have to go to the store! That never happens! I love making homemade pizza.
The flavor of this pizza was great. It was very light & fresh tasting - basically a veggie packed pizza (yeah, it had chicken) without sauce. I think I'd like some sauce on it next time. Also, the amount of salsa it made wasn't enough to cover the entire crust. Now what? I only had 2 ripe yellow tomatoes! I had to add some red - not really a problem, they are starting to ripen, too. I also added some sweet banana peppers because have like a gajillion of them.
There was just one problem with this pizza - kind of soggy crust in the center. I even tried to prevent this because the reviews warned about it. Make sure you really drain off all liquid before spreading it on the crust. I thought I did that. Well, more liquid came out. It was still great, only the center was a little soggy. We ate it with a fork. I'd make it again with a few modifications.

INGREDIENTS
1 1/2 tablespoons paprika
1 tablespoon garlic powder
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
3 tablespoons canola oil
2 yellow pear tomatoes, stems removed
1/4 cup chopped red onion
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
3 tablespoons chopped fresh cilantro
1/2 lime, zested and juiced
salt and freshly ground black pepper to taste
1 pre-baked thin pizza crust (I used Paula Deen's Basic Pizza Dough that I had frozen a couple weeks ago - I prebaked it for about 10 minutes or so - see the picture down there?)
8 ounces shredded pepperjack cheese (I used colby-jack cheese)


DIRECTIONS
Preheat over to 450 degrees F (230 degrees C). In a small bowl, combine paprika, garlic powder, salt, black pepper, onion powder, thyme, oregano, and cayenne. Sprinkle liberally over chicken.

Store any remaining mixture in airtight container for later use.
Heat a large skillet over high heat. Pour oil into hot skillet, and cook chicken in oil for 2 to 3 minutes, or until fully cooked.

Combine tomatoes, onion, jalapeno, garlic, cilantro, lime zest, and lime juice. Season with salt and pepper to taste. Spread over pizza crust, then arrange chicken over tomato mixture.
Top with cheese.


Bake in preheated oven for 10 to 15 minutes, or until cheese melts.

1 comments:

Joelen said...

Yum. That pizza seriously looks awesome. Your yellow tomato salsa is so creative and I love the colors!

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