South-of-the-Border Chicken Pizza Tart

Andy Anderson !

By
@ThePretentiousWichitaChef

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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Serves:

3

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

PLAN/PURCHASE

1 medium
chicken breast, boneless skinless
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 Tbsp
sweet butter, salted, melted
1
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

Directions Step-By-Step

1
PREP/PREPARE
2
Gather your ingredients.
3
Season the chicken breast with a bit of salt and pepper, and sauté in some butter and olive oil over medium heat.
4
Remove from the pan, shred and reserve.
5
Add the melted butter to the bottom of the tart pan.
6
Place in the refrigerator and allow it to cool, about 1 hour.
7
Place a rack in middle position, and preheat the oven to 475 (245c).
8
Remove the tart pan from the fridge, and, place the pizza crust on the bottom of the pan.
9
Chef’s Tip: If you want the crust a bit crisper (I do) prebake the crust for about 5 minutes, in the preheated oven.
10
Add the salsa, and spread out evenly.
11
Add the shredded chicken.
12
Add the two cheeses.
13
Top with the black olives.
14
Place in the preheated oven until the cheese is bubbly and beginning to brown, about 12 - 14 minutes.
15
PLATE/PRESENT
16
Cut into slices, and serve while still nice and toasty warm. Enjoy.
17
Keep the faith, and keep cooking.
18
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About this Recipe

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