Homemade seasoning spices up chicken tenders paired with a black bean spread, melty mozzarella, and pickled jalapeños make for an easy weeknight meal in minutes.
My version of this Mexi-pizza is so simple to make that you could have it ready on a busy weeknight. I came across an idea for a similar pizza but didn't have time to make the dough that was in the recipe. I was on my way home from work, and I remember being pressed for time that particular night. I was wandering the aisles in the grocery store looking for the answer to making this pizza a little easier on myself. Sure, I could have ordered an actual pizza, and that certainly would have been much easier. But I was on a mission, and I wanted to make this pizza.
I found a flat style bread that looked like it could work. It was pita bread, but there was no pocket. Plus, it had perforated little holes, and I thought it would be perfect for my Mexican-style pizza.
I thought this style of pita bread would be a good option because of the holes. I could put the pizzas right on the oven rack, and the "crust" could get crispy by letting the heat through. I'm no scientist, but it seemed like a good idea to me. With most pizzas, you need a layer of sauce, so while I was hunting around the grocery store for the perfect crust idea, I came across a spicy bean dip, and that, it how this Mexi-pizza was born.
Now, I hope I didn't scare you away from this recipe because it's spicy. I know there may be people who don't like spicy food. So, if you're not a fan of spicy, then don't add the chipotle peppers to the bean spread (or use plain store-bought bean dip), and omit the chipotle powder in the seasoning mix.
When I thought about sharing this recipe, I realized that the spicy bean dip might not be available in all stores. And what if someone wants to make bean dip themselves? So, with a can of black beans, some chipotles in adobo sauce, and my food processor, I whipped up a flavorful bean spread. You can make this ahead of time and will keep for a few days in the refrigerator.
Time to put this all together. Spread either homemade bean spread or the store-bought bean dip over a pita. Next, top it with some spicy chicken pieces, shredded mozzarella, and some pickled jalapeños. Maybe a little extra cheese to secure the peppers down. Either place on a baking sheet, or right on the oven rack and bake at 500° for about 8 minutes. Voilá! You have this individual Mexi-style pizza.
Until next time, friends! XO
Spicy Chicken and Pickled Jalapeño Pizza
Makes 6 mini pizzas
Chicken & Seasoning:
1 package of chicken tenders
1/2 teaspoon chipotle powder (optional)
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon onion powder
Juice of half a lime reserved
Black Bean Spread:
1 can black beans, drained and rinsed
1/2 of chipotle pepper in adobo sauce, or 1/4 teaspoon chipotle powder (optional)
Pinch of salt
Olive oil
1 package Joseph's Greek-Syle Pita Bread
1 8-ounce package of shredded mozzarella
1 jar pickled jalapeños
Place oven rack on the upper third level, and preheat oven to 500°. Mix chipotle powder, chili powder, salt, cumin, and onion powder in a small bowl and mix to combine all the seasonings. Place chicken tenders in a medium-sized bowl. Sprinkle chicken with seasoning mixture, turning to coat the chicken. Squeeze the juice of half a lime over the chicken and reserve.
In a food processor, add drained black beans, chipotle pepper or chipotle powder if you are using. With the food processor running, drizzle some olive oil with the beans to make a smooth paste. Reserve in a covered bowl and refrigerate until ready to use.
In a medium-sized non-stick skillet, over medium-high heat add chicken. As the chicken is cooking, chop the chicken tenders is small pieces using the back of a spatula. Place in a covered bowl and refrigerate if not using right away.
To assemble the pizza, spread black beans over pita bread. Next, top with some chicken, mozzarella, and pickled jalapeños. Place pizza either on a sheet pan, or directly on the oven rack, and cook for about 8 minutes, until cheese has melted.
