Blackened Chicken Pizza with Yellow Tomato Salsa
Sarah Haengel
Pizza night! I have always used red tomatoes.
ingredients
- 1 Tbsp Montreal Steak Seasoning
- 1 tsp sweet paprika
- 1 tsp chili powder
- 1/2 tsp cayenne pepper or a few drops hot sauce
- 1/2 to 3/4 pound chicken breast, sliced thin
- 1 Tbsp vegetable oil
- All-purpose flour or corn meal, for dusting
- 1 store-bought pizza dough
- 1/2 pound brick cheese with jalapeno pepper, such as Cabot brand
- 2 small yellow tomatoes, seeded and chopped (I used red)
- 1/4 cup chopped red onion
- 1 jalapeno pepper, seeded and finely chopped
- 2 Tbsp cilantro
- 2 Tbsp fresh thyme leaves
- 1 clove garlic, cracked away from skins
- Salt, to taste
- The zest and juice of 1/2 lime
directions
- 1
Preheat the oven to 450. Heat a large, heavy skillet over very high heat. Combine grill seasoning, paprika, chili powder, and cayenne pepper on a plate. Press chicken slices into seasoning on one side. Add oil to screaming hot pan and cook chicken two minutes on each side. Remove chicken from skillet and chop.
- 2
Sprinkle a little flour or corn meal on a pizza pan or cookie sheet and stretch out pizza dough on pan. Shred cheese. Make the salsa: combine tomatoes, onion, jalapeno, cilantro, and thyme. Make a garlic paste by chopping garlic then adding a generous pinch of salt and mashing it together with the flat of a knife. Add garlic paste to salsa. Add lime zest and juice and mix salsa well.
- 3
Scatter chicken, salsa, and cheese over pizza dough, working to the edges. Bake until crisp and bubbly-brown on top, 12 to 15 minutes. Serve with a green salad, dressed in lime juice, olive oil, salt and pepper.
Source: Sarah Haengel
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