I started cooking. I only used half the chicken on the pizza---the rest will be nice in soft tacos for lunch this week. The original recipe came from Todd Wilbur's fun cookbook, Top Secret Restaurant Recipes, and is his approximation of California Pizza Kitchen's Southwestern Burrito Pizza, which I've never had. If it's still on the menu, I'd like to try it! If you've not checked out this cookbook, you should pick up a copy and play with it. We had salad and Sumo orange sections with this.
Chicken and Black Bean Pizza
Juice of 2 limes
3 tbsp. olive oil
2 tbsp. soy sauce (I used reduced-sodium)
5 cloves of garlic, peeled & smashed
2 tsp. salt
1 tsp. crushed red pepper flakes
1 lb. skinless, boneless chicken breasts, cut into bite-sized chunks
14 oz. can refried black beans
Baked pizza crust
1/4 onion, sliced into slivers
1/2-1 c. shredded quesadilla cheese or Monterey Jack
1/2-1 c. shredded cheddar (I used mild)
Mix lime juice, 2 tbsp. olive oil, soy sauce, garlic, salt, and red pepper. Add chicken & marinate at least 2 hours. Preheat oven to 450 degrees. Heat remaining tbsp. olive oil in skillet. Remove chicken from marinade to skillet, using a slotted spoon, and cook through. Spread beans evenly on crust. Sprinkle with onion slivers. Scatter chicken evenly across the pizza. Top with cheeses. Place pizza in oven and bake 12-17 minutes. Serve with tomatillo salsa, sour cream, and hot sauce. Serves 4.