Makes 6-8 servings
- 2-3 boneless, skinless chicken breast halves
- 1/4 cup taco blend
- 1/4 cup extra virgin olive oil
- 1 lb store-bought whole wheat pizza dough
- 1 cup low-fat sharp cheddar cheese, shredded
- 1 cup low-fat mozzarella cheese, shredded
- 1 cup zesty guacamole
- 1 cup chipotle salsa
- 1/2 cup fat-free sour cream
- 1/4 cup fresh cilantro, chopped
Using a meat mallet or the bottom of a small, heavy skillet, gently pound the chicken breasts until thin. Rub the meat with about 3 tbsp of the taco blend and then lay the pieces in a large glass or ceramic dish and pour the olive oil over them. Turn to coat, cover and refrigerate for about 30 minutes.
Prepare a moderately hot fire in a charcoal or gas grill and oil the grill grates. When the grill is hot, lift the chicken from the marinade, letting any excess drip off. Grill the chicken until cooked through, about 3 minutes per side. Remove from the grill and let the chicken cool. When cool enough to handle, cut into bite-size cubes.
Meanwhile, on a lightly floured surface, cut the pizza dough into 4 equal pieces. Roll the pizza dough into thin circles. Rub the dough circles on both sides with the olive oil, and dust lightly with the remaining 1 tbsp of taco blend. Carefully transfer the dough circles to the grill and cook until crispy and lightly browned, 1 to 2 minutes per side.
Meanwhile, in a medium bowl, mix together the cheeses. While the dough is still on the grill, top the dough circles with equal amounts of cheese and then with equal amounts of chicken. Grill over a cool part of the grill, covered, until the cheese melts and is bubbling, 3 to 4 minutes.
Top the pizza with the guacamole, salsa, sour cream and cilantro.