south-of-the-border chicken pizza tart
This is an awesome take on a great South-of-the-Border pizza. It’s got chicken, salsa, and pepper jack cheese on a nice thin buttery crust… what could go wrong… I’ve been working on this for an event this weekend, and I played about with it for several days, before I settled on the idea of making it in a tart pan. So, you ready… Let’s get into the kitchen.
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yield
3 serving(s)
prep time
20 Min
cook time
15 Min
method
Bake
Ingredients For south-of-the-border chicken pizza tart
- PLAN/PURCHASE
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1 mdchicken breast, boneless skinless
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salt, kosher variety, to taste
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black pepper, freshly ground, to taste
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1 Tbspsweet butter, salted, melted
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1pizza crust, homemade if possible, and large enough to fit the bottom of a 9-inch (23cm) tart pan.
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4 ozsalsa, your favorite, homemade, if possible
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3 ozpepper jack cheese, freshly shredded
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3 ozcolby, or sharp cheddar cheese, freshly shredded
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1/4 cblack olives, sliced
How To Make south-of-the-border chicken pizza tart
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1PREP/PREPARE -
2Gather your ingredients.
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3Season the chicken breast with a bit of salt and pepper, and sauté in some butter and olive oil over medium heat.
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4Remove from the pan, shred and reserve.
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5Add the melted butter to the bottom of the tart pan.
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6Place in the refrigerator and allow it to cool, about 1 hour.
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7Place a rack in middle position, and preheat the oven to 475 (245c).
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8Remove the tart pan from the fridge, and, place the pizza crust on the bottom of the pan.
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9Chef’s Tip: If you want the crust a bit crisper (I do) prebake the crust for about 5 minutes, in the preheated oven.
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10Add the salsa, and spread out evenly.
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11Add the shredded chicken.
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12Add the two cheeses.
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13Top with the black olives.
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14Place in the preheated oven until the cheese is bubbly and beginning to brown, about 12 - 14 minutes.
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15PLATE/PRESENT
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16Cut into slices, and serve while still nice and toasty warm. Enjoy.
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17Keep the faith, and keep cooking.
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