One of my favorite pizzas over the years has been the Chipotle Chicken Pizza at California Pizza Kitchen. Whenever we get down there, I try to get my spicy Mexican fix. This here is my copycat version today. It does not cost a flight and it's pretty good too!
So today I want to make you hungry for this pizza and try the thing that drives me crazy, which is when bloggers use umpteen photos to show the process.
- 1 pizza crust (I used Lovella's Refrigerator Pizza Dough http://www.mennonitegirlscancook.ca/2015/10/shrimp-and-pesto-pizza.html) It makes 4 thin crust pizzas
- Chipotle mayonnaise spread (or a blend of mayo and sambal oelek chili paste)
- 1 1/2 - 2 cups ( 150 g) Monterrey Jack cheese, grated and divided
- 1 cup shredded BBQ'd Rotisserie chicken (I use meat from chicken thighs/legs)
- 1 Tbsp butter and 1 Tbsp olive oil for pan roasting corn
- 1 shallot, sliced
- 1 cup corn
- 1 cup canned black beans, rinsed
- 4 Tbsp salsa
- 2 Tbsp cilantro, chopped fine
- 1/2 tsp cumin
- 1 - 3 jalapenos, sliced
- Preheat oven to 425 F.
- Prepare pizza crust and par bake for about 5 - 7 minutes.
- In heavy saute pan, melt butter combined with olive oil and cook corn, stirring until starting to brown. Remove from pan.
- In same pan, cook shallot until soft.
- In small bowl, mix corn, beans, salsa, cilantro and cumin.
- Spread pizza crust with Chipotle sauce/mayonnaise.
- Layer with half the cheese, chicken and most of the corn/bean/salsa mix (reserving a few spoonfuls for topping once pizza is baked).
- Sprinkle with shallot, jalapenos and left over cheese.
- Bake for 10 - 15 minutes until crust is browned to your liking.
- Top with reserved corn/black bean salsa before serving.
Tip: you might like a thin lime/ yogurt sauce for dipping to cool down the heat.