Fall Scoop
Mexican-Style Black Bean and Grilled Chicken Pizza
Ingredients
- 1 ea. Chef's Line® Italian Pizza Crust
- 2 T del Pasado® Canned Black Beans
- To taste Monarch® Ancho Chili Seasoning
- 1/2 Cup del Pasado Shredded Mexican Style Cheese
- 1 ea. Chef's Line Fire Grilled Sous Vide Chicken Thigh, medium dice
- 1 T Cross Valley Farms® Diced Yellow Onion
- 2 T Cross Valley Farms Diced Tomatoes
- 2 T del Pasado Sliced Jalapeño
- 2 T Chef's Line Hand Scooped Guacamole
- 2 T Chef's Line Crème Fraîche
PREPARATION
- Drain the Jalapeños.
- Drain and Rinse Black Beans. Sauté and Season with Ancho Chili Seasoning, to taste. Smash slightly with the back of a cooking spoon while heating. Adjust Salt and Pepper.
- Cut the Chicken into bite-size pieces, set aside.
- Unwrap Pizza Crust and layer ingredients: Black Beans, Yellow Onions, Cheese Blend, Chicken Thighs, Tomatoes and Jalapeños.
- Bake until edges are golden and all the cheese has melted
Garnish as desired with Guacamole and Crème Fraîche
Recipe By Maurizio Bussolino, CEC, Detroit, MI
Serves 2