South-of-the-Border Chicken Pizza Tart

Andy Anderson !


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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20 Min
15 Min



1 medium
chicken breast, boneless skinless
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 Tbsp
sweet butter, salted, melted
pizza crust, homemade if possible, and large enough to fit the bottom of a 9-inch (23cm) tart pan.
4 oz
salsa, your favorite, homemade, if possible
3 oz
pepper jack cheese, freshly shredded
3 oz
colby, or sharp cheddar cheese, freshly shredded
1/4 c
black olives, sliced


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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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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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18If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me:

About this Recipe

Course/Dish: Chicken
Main Ingredient: Dairy
Regional Style: Mexican