Chipotle Chicken Pizza
This Chipotle Chicken Pizza features roasted spicy chipotle chicken with green bell pepper, cheddar, scallions and oregano. Spicy and fresh.
- 2 lbs. Boneless, Skinless Chicken Breast Strips
- 1 tbsp. Olive Oil
- 1 tbsp. Chipotle Peppers in Adobo Sauce (peppers sliced, or mashed in sauce)
- Juice of 1 Lime
- Kosher Salt, to taste
- 1 prepared Pizza Dough
- 1 cup Grated Mozzarella Cheese
- 1/2 cup Grated Sharp Cheddar Cheese
- 1 Green Bell Pepper, sliced thin
- 2-3 Scallions, sliced thin
- Sprinkling of Dried Oregano
Place the chicken strips in a large bowl.
Add olive oil to bowl with chicken. Add chipotle peppers and sauce to the chicken and stir to coat the chicken in the chipotle and adobo sauce.
Add the juice of 1 lime and a pinch of kosher salt. Stir to combine and set aside.
Preheat the oven to 400 degrees.
When the oven is at temp, spread the chicken strips out in a single layer on a sheet tray and sprinkle with a few more pinches of kosher salt. Bake for 15-20 minutes, until the internal temperature reads 165 degrees F on an instant read thermometer.
Let the chicken strips cool and package up half of them for another use. For the other several strips, slice them into bite size pieces and set aside.
Increase the oven temperature to 450 degrees F, with a pizza steel or stone. Let the stone get hot for about 40 minutes.
On a lightly floured pizza peel, roll spin, pull or stretch your prepared pizza dough out to about a 12-inch round. For the first layer, top the dough with mozzarella and cheddar cheese.
Top the cheese with the bite size chipotle chicken. Top the chicken with bell pepper slices. Then add another sprinkling of cheddar and mozzarella cheese.
Top the cheese with a sprinkling of dried oregano and the sliced scallions.
Bake the pizza on the stone in the oven for about 10-15 minutes, until the crust is puffed and golden and the cheese is melted and bubbly.