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.

☆☆☆☆☆ 0 votes
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


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

About South-of-the-Border Chicken Pizza Tart

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