Best Chicken Salsa Pizza Recipes

BLACKENED CHICKEN PIZZA WITH YELLOW TOMATO SALSA

Steps:

• Preheat over to 450 degrees F (230 degrees C). In a small bowl, combine paprika, garlic powder, salt, black pepper, onion powder, thyme, oregano, and cayenne. Sprinkle liberally over chicken. Store any remaining mixture in airtight container for later use.
• Heat a large skillet over high heat. Pour oil into hot skillet, and cook chicken in oil for 2 to 3 minutes, or until fully cooked.
• Combine tomatoes, onion, jalapeno, garlic, cilantro, lime zest, and lime juice. Season with salt and pepper to taste. Spread over pizza crust, then arrange chicken over tomato mixture. Top with cheese.
• Bake in preheated oven for 10 to 15 minutes, or until cheese melts.

GRILLED SAVORY TACO CHICKEN PIZZA WITH GUACAMOLE AND LIME CHIPOTLE SALSA

Steps:

• Preheat grill to medium-high heat.
• Pound out chicken breast between 2 pieces of plastic wrap and place in a shallow dish. Combine the oil and Taco Rub in a small bowl and sprinkle over the chicken. Let marinate for 30 minutes. Grill chicken on both sides until cooked through, about 8 minutes total. Transfer to a cutting board and allow to cool. Dice chicken into bite-sized pieces and set aside.
• Cut pizza dough into 3 even pieces. On a lightly floured work surface, roll out each piece until it's very thin. Brush the dough with olive oil and lightly dust with Taco Rub. Grill on both sides until crisp and set aside.
• In a medium bowl, mix mozzarella and Cheddar cheeses.
• Evenly distribute 1/3 of the mozzarella and Cheddar cheese mixture on each pizza. Then top with 1/3 of the diced chicken. Return pizzas to the grill, cover and cook until cheese is bubbly and melted. Remove from grill. and place on serving plates. Top the pizzas with Guacamole, and Lime Chipotle Salsa, in desired amounts. Dollop sour cream on top and garnish with chopped cilantro.
• In a small bowl, mix all ingredients together and reserve. Can be stored, covered, up to 1 month in a sterilized container.
• Mix all ingredients together in a small bowl.;
• In medium bowl, mix all ingredients and set aside. Drizzle in honey, to taste, if salsa is too hot.

CHICKEN SALSA PIZZA

Steps:

• Preheat oven to 450°. Place pizza crust on an ungreased baking sheet. Sprinkle with 3/4 cup cheese. Top with salsa, chicken and remaining cheese. Bake 8-10 minutes or until cheese melted.

JERK CHICKEN PIZZA WITH MANGO SALSA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• To Prepare Toppings: Coat chicken with jerk seasoning. Heat olive oil in saute pan; sear chicken for 2 to 3 minutes on each side. Remove chicken from pan, add mushrooms to pan, and saute them for about 1 minute. Drain liquid from pan. Slice chicken into thin strips.
• To Assemble Pizza: Spoon barbeque sauce over pizza crust. Top with mushrooms and chicken strips. Sprinkle cheese on top. Bake pizza for 7 to 8 minutes until crust is browned and cheese is golden and bubbly.
• To Prepare Salsa: In small mixing bowl, combine and thoroughly mix all ingredients. Garnish pizza with mango salsa immediately.

SALSA CHICKEN FAJITA PIZZA

Steps:

• In a large resealable plastic bag, combine the lime juice, 2 tablespoons oil and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 15 minutes. , Drain and discard marinade. In a large skillet, saute chicken in remaining oil until no longer pink., Place crust on an ungreased 14-in. pizza pan; spread with salsa to within 1/2 in. of edges. Layer with chicken, peppers, onion and cheese. , Bake at 450° for 8-10 minutes or until cheese is melted. Serve with sour cream if desired.

BLACKENED CHICKEN PIZZA WITH YELLOW TOMATO SALSA

Steps:

• Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.
• Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side.
• Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese.
• Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top.

SALSA CHICKEN FAJITA PIZZA RECIPE - (4.8/5)

Steps:

• In a large resealable plastic bag, combine the lime juice, 2 tablespoons oil and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 15 minutes. Drain and discard marinade. In a large skillet, sauté chicken in remaining oil until no longer pink. Place crust on an ungreased 14-inch pizza pan; spread with salsa to within 1/2 inch of edges. Layer with chicken, peppers, onion and cheese. Bake at 450°F for 8-10 minutes or until cheese is melted. Serve with sour cream if desired.

CHICKEN SALSA PIZZA

Steps:

• Prepare the pizza dough.
• If using raw chicken breast, fry strips in oil until cooked through, but not totally done. Halfway through cooking add vegetables and sautee until soft. If using leftover chicken, you can just sautee the vegetables, or leave them raw and put all the ingredients in a bowl.
• Add enough salsa to coat the chicken and vegetables.
• Mix in as much cheese as desired.
• Top pizza with chicken and vegetable mixture. Top with more cheese if desired.
• Bake on preheated pizza stone at 475 for 10 minutes, or according to directions for pizza dough.

CHICKEN PIZZA WITH AVOCADO SALSA

Steps:

• Spread the pizza base evenly with the philly then top with onion and chicken. Spray with oil.
• Bake pizza in hot oven 200 degrees C for 10 minutes.
• Top the pizza with salsa and avocado, cut into slices.
• Serve immediately.

JERK CHICKEN PIZZA WITH MANGO SALSA

Steps:

• 1. To make dough: a. In a small bowl, combine 1/4 cup water, yeast, and sugar and stir well to combine. Set aside for 5 minutes. b. In a large mixing bowl, combine all-purpose flour, semolina flour and salt. c. Add olive oil to the yeast mixture. Stir well and add to flour. Add additional 1/2 cup warm water. d. Bring the mass of dough together until a compact ball is formed. Turn dough out onto work surface and knead vigorously for 7 minutes until smooth and satiny. e. Place a small amount of olive oil in a large bowl. Put dough in the bowl and turn it twice to coat. Cover bowl with plastic wrap and a kitchen towel. Set the bowl in a warm place. f. Allow dough to double in bulk, about 1 hour. Punch down dough and let stand for 20-30 minutes at room temperature before using. g. Roll dough into a circle about 10 inches in diameter, building up the edges slightly. Place dough on a pizza pan or baking sheet. 2. To prepare toppings: a. Coat chicken with jerk seasoning. Heat olive oil in a saute pan and when hot, sear chicken on both sides. b. Remove chicken from pan, add mushrooms to pan, and saute them for about 1 minute. c. Drain liquid from pan. Slice chicken into thin strips. 3. To prepare salsa: In a small mixing bowl, combine and mix thoroughly all ingredients. 4. To assemble pizza: a. Spoon barbecue sauce onto dough. b. Top with mushrooms and chicken strips. Sprinkle cheeses on top. c. Bake pizza in a preheated 450 degree oven for 7-8 minutes until crust is browned and cheese is golden and bubbly. d. Garnish pizza with mango salsa as soon as pizza is removed from oven