Chicken Mole Pizza
Corn chips and spiced tomato sauce give this pizza a Mexican-inspired flair.
- 2 cups (500 mL) corn chips
- 1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook's Tip)
- 1 small onion
- 1-2 limes
- 1 can (8 oz/156 mL) unsalted tomato sauce
- 3 tbsp (45 mL) mole spice powder
- 2 cups (500 mL) diced cooked chicken breasts
- 1 1/2 cups (375 mL) shredded mozzarella cheese
- 1 avocado
- 2 plum tomatoes (optional)
- 1/2 cup (125 mL) loosely packed fresh cilantro (optional)
Preheat oven to 450°F (230°C). Place corn chips into large resealable plastic bag; press to crush chips. Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Sprinkle crushed chips evenly over dough; press to adhere. Bake 8-10 minutes or until crust is light golden brown.
Meanwhile, coarsely chop onion using Food Chopper. Juice limes to measure 1 tbsp (15 mL). In Classic Batter Bowl, combine lime juice, tomato sauce and spice using Small Mix ‘N Scraper®. Add onion and chicken; mix well.
Remove pan from oven to Stackable Cooling Rack. Top crust evenly with chicken mixture and cheese. Bake 8-10 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.
Meanwhile, dice avocado using Utility Knife. Seed and dice tomatoes; chop cilantro, if using. Top pizza evenly with avocado. Sprinkle tomatoes and cilantro over pizza, if desired. Cut pizza into 24 pieces with Pizza Cutter; serve using Mini-Serving Spatula.
- 12 servings of 2
Nutrients per serving:
U.S. Nutrients per serving: Calories 230, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 23 g, Fiber 3 g, Protein 14 g
If desired, a 13.8-oz (283-g) package of refrigerated pizza crust can be substituted for the refrigerated thin crust dough.