Chicken Burrito Pizza

Sometimes it’s way more fun to make your own pizza instead of ordering pizza.

Just find a recipe and go to the store.

You don’t even really need a recipe as long as you have an idea for the pizza toppings. I wish I could remember what magazine I ripped this recipe out of a long time ago so I could give due credit, but I don’t.

While we prepared the pizza, we munched on Nature’s Valley Natural White Cheddar Puffs.

Ingredients

For the pizza

  • 2 tablespoons salsa (we cheated and used more than just 2 tablespoons)
  • 1 eleven inch pizza crust (you could either make or own, or buy the pre-made dough.  To save time we bought the whole wheat pre-made so all we had to do was roll it).
  • 1 cup shredded low fat mozzarella
  • 1 four ounce chicken breast, grilled and diced
  • 4 tablespoons black beans
  • 1/2 red onion, thinly sliced (we left this off because we thought there was enough onion in the pico de gallo and guacamole already)

For the pico de gallo

  • 1 large tomato, diced
  • 1 small green chili, diced (I left this off since I don’t enjoy spicy stuff)
  • 1 tablespoon chopped fresh cilantro
  • 1/2 red onion, diced
  • salt

For the guacamole

  • 1 large avocado
  • 1 tablespoon chopped fresh cilantro
  • 1/2 red onion, diced
  • juice of 1 lime
  • salt and freshly ground black pepper

Directions

  1. Preheat oven to 450.
  2. Spread salsa evenly over prepared dough (healthier option than marinara or pizza sauce, can’t tell the difference!), then sprinkle with mozzarella.
  3. Top with chicken, black beans, and onion; bake for 7-10 minutes or until edges of crust are golden brown.
  4. Meanwhile, combine tomato, chili, cilantro, and onion in a small bowl.  Season with salt and set aside.
  5. Halve the avocado, remove pit, and scoop into another small bowl.  Mash avocado with a fork; mix in cilantro, onion, and lime juice.  Season with salt and pepper.
  6. Remove pizza from the oven, cut into slices and place on a serving tray.  Top with the pico de gallo and guacamole.

The original recipe makes 12 slices, but we made ours have 8 slices for the size pizza stone we had. 

Prep time:  20 minutes, total time:  30 minutes.

Just a tip: Make sure you line the pizza stone with enough floor so the dough doesn’t get stuck to the stone!  Also, if you overload a slice with ingredients, it’s very difficult to eat without a fork and knife… but it’s just as delicious!

Enjoy! 🙂

Advertisements

8 thoughts on “Chicken Burrito Pizza

  1. Pingback: Greek Festival | Fitness & Feta

  2. Pingback: Summer 2011 Recap « Fitness & Feta

  3. Pingback: I Heart Friday Night Pizza Nights | Fitness & Feta

  4. Pingback: Weekend Things + Weekly Workouts | Fitness & Feta

  5. Pingback: Weekly Eats | Fitness & Feta

  6. Pingback: Catching Up On Eats | Fitness & Feta

  7. Pingback: Crock Pot Turkey Mole Tacos | Fitness & Feta

  8. Pingback: Spicy Sausage and Quinoa Stuffed Jalapenos | Fitness & Feta

I'd love to hear from you! Leave a comment.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s