1/4 cup fresh lime juice
2 Tbsp. olive oil
1 tsp. minced garlic
1 tsp. chili powder
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 lb. (2) boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 (12-inch) prepared pizza crust
2 cups chunky-style salsa
2 cups (8 oz.) Sargento® Fancy Shredded 4 Cheese Mexican Cheese
1/2 cup chopped red bell pepper
1 15 oz. can black beans, drained
1/2 red onion, cut into thin slices
2 Tbsp. sliced green onion or minced cilantro
Sour cream, optional
Combine lime juice, oil, garlic and spices in a large bowl. Add chicken and toss to coat. Marinate 15 minutes, or up to one day, covered in the refrigerator.
Cook chicken in large preheated skillet over medium-high heat 5-7 minutes, or until no longer pink; drain if necessary.
Place crust on baking sheet or pizza pan. Spread salsa over crust; top with chicken, cheese, bell pepper, black beans and red onion. Bake in preheated 400°F oven 15 minutes, or until cheese is melted. Sprinkle with green onions or cilantro. Serve with sour cream, if desired.
Printed from www.TheComfortofCooking.com