Chicken and Black Bean Burrito Pizza, March 25, 2017

While I was making hollandaise sauce Saturday morning, my wife needed to run some errands. I didn't want to start poaching eggs and toasting English muffins for Eggs Benedict until she was home---nobody wants cold eggs. So, I started work on dinner, mixing up some tomatillo salsa and marinating chicken for our chicken & black bean burrito pizza. I popped those in the fridge and dinner was nearly done when we got home from the zoo. I even got to take a little nap before
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)

Tomatillo salsa

Sour cream

Hot sauce

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.