Chicken Taco Flatbread Pizza

  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon chipotle chili powder
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon black pepper
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 cup tomato sauce
  • 12 oz. chicken breasts, diced
  • 1 tablespoon olive oil
  • 2 premade rectangular flatbreads (or 3-4 pieces of naan)
  • 2 tablespoons mild diced green chilies
  • ½ cup shredded Pepper Jack cheese
  • ½ cup sliced black olives
  • Chopped tomatoes
  • Shredded lettuce
  • 1-2 green onions, sliced thinly

Mix together all of the seasonings (garlic powder through black pepper) in a medium bowl. Remove 2 teaspoons of the spice mix and add to medium saucepan along with the black beans, tomato sauce and green chilies. Simmer gently for 5 minutes, stirring occasionally.

Meanwhile, toss the diced chicken with the remaining spices until evenly coated. Heat the olive oil over medium high heat. Add the chicken and cook through.

Heat the oven to 375° F. Place the flatbreads on cookie sheets and bake for 2 minutes.

Remove the flatbreads and top with the Tomato Black Bean Sauce followed by the chicken, cheese, and black olives. Bake for 4 more minutes or until the cheese is melted. Garnish the pizzas with the tomatoes, lettuce, and green onions. Slice and serve immediately.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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