The only recipe I am going to get to try this month is Grilled Chicken Taco Pizzas. The week before I left for vacation the recipe popped up on the Food Network. I knew I needed to try it. And didn't feel like cooking when I got back last week. The recipe comes from Aaron Mccargo, Jr. aka Big Daddy.
Grilled Chicken Taco Pizzas
For the taco seasoning:
2 tbsp. onion powder
2 tbsp. garlic powder
1 tbsp. chili powder
1 tsp. dried oregano
1 tsp. cayenne pepper
1 tsp. cumin
1 tbsp. sea salt
1 tbsp. cracked black pepper
For the Pizza:
1/4 c. canola oil, plus more for brushing
1 pound skinless, boneless chicken breasts
1 16 oz tube pizza dough
all-purpose flour for dusting
1 c. shredded mozzarella
1 c. shredded sharp cheddar
Make taco seasoning: mix all the ingredients in a bowl.
Prepare the pizza: mix 2 tbsp. of the taco seasoning and the canola oil in a shallow bowl. pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. add the chicken to the bowl, turning to coat, and marinate 30 minutes.
Preheat a grill to medium high. Grill chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.
Divide the dough into 3 pieces. Roll out each on a floured surface into an 8 inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side; remove from the grill.
Mix the cheese in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill and cook until the cheese is melted, about 5 minutes.
Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, salt and pep
per to taste. Top the pizzas with the avocado mixture.
A few things I learned. Pay attention to the time when the dough is on the grill. I burned them pretty badly and had to cut off the burnt parts before assembling the pizzas (only one side got burned). Way to go me!! I also need to remember to start grilling sooner now that it is getting darker sooner. The chicken is good on its own and I will be using the extra to make tacos with for dinner this week. I didn't use all the taco seasoning but have saved it to use down the road. I don't like avocados so I skipped that and mixed together some salsa and three cheese ranch dressing for my topping. I couldn't find a 16 oz can of the pizza dough the can I got from Pillsbury was 13.5 oz and I only got two pizzas out of it. Just right for me. Though if I could have rolled the dough out better I might have gotten more. I lost my rolling pin in my move, yep I know it was 6 years ago, and haven't replaced it yet but now have the motivation to replace it.
The pizza was great. I will be making this again and watching the dough so it won't burn in the future.