Sunday, February 24, 2013

Chicken & Blackbean Taco Pizza

Pinterest has finally taken hold of my soul. It took a long time but it has me now, I'm sorry. But that means I'll add a Pin Button! But in the spirit of my new love of pinterest my next few recipes will be from there, including this one. I obviously changed things because, that's what I do. But this recipe would probably have been good as is too.

Here is the original recipe, I found through Pinterest, Here.


  • 1 pound Ground Chicken
  • 2.5 Tablespoons of Taco Seasoning (equivalent of 1 package of seasoning)
  • 1 14.5 ounce can of Black Beans (or 1.5 cups of prepared black beans), drained and rinsed
  • 1 medium orange Bell Pepper, diced
  • .5 cup chopped Cilantro
  • 1 cup of Cherry tomatoes, halved
  • 1-2 cups of Mexican Blend Shredded Cheese
  • 1 cup of Queso Fresco*, crumbled
  • 1 package of Whole Wheat Flatout Thin Crust Flatbreads
Preheat your oven to 425F.
So we made a large pizza instead of the individual flatbreads and were basically trying to combine ideas of pizzas we found online. Instead of ground chicken we used 3 chicken breasts. I cut them up into what I thought were (they weren't) bite size chunks and cooked them in my cast iron pan with Fajita Seasoning (epicure's) instead of the slightly less spicy Taco Seasoning. I also added just over half a cup of frozen corn to the pan when the chicken was close to done being cooked. I wanted it to have a slightly smokey flavour.
I kept the black beans in there, added them to the pan after I turned it off, just to heat them through and give them some seasoning. We used half a red and half a green bell pepper instead of the orange, because it's what we had. I'm fairly anti cilantro so I "forgot" to tell me boyfriend that we needed it...

We used the tex-mex pre-grated cheese and some mozza. But I'd say we cut back on the cheese quite a bit because there were so many toppings! We also used a roasted garlic pizza sauce, which in the end made pretty much no difference. The halved cherry tomatoes went on after it came out of the oven, about 20 minutes later. I cooked it on a pizza pan with holes in the bottom and cooked it on the bottom rack. It was such a heavy pizza, it needed the extra support of a crispy crust. One piece of this was so filling, we'll definitely be making it again.
Here's the picture (on the right), with another pizza we made (Capocolo, Mozza, Arugula and Balsamic)


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