Santa Fe Chicken Recipe

Preheat and prepare

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. Lightly dust a pizza peel or large baking sheet with cornmeal or flour.

Stretch or roll the pizza dough into a 12-inch round on a lightly floured surface. Transfer to the prepared peel or baking sheet. Brush the outer 1/2-inch edge with 1 tablespoon olive oil to promote browning.

In a small bowl combine 3 tablespoons tomato sauce, 1 teaspoon minced chipotle in adobo, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 minced garlic clove, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until smooth and taste; adjust spice or salt to preference. Spread an even layer of this red sauce over the dough leaving the oiled rim exposed.

Toss 8 oz thinly sliced chicken with 1 tablespoon lime juice, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 minced garlic clove, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Heat a small skillet over medium-high heat. Sear the marinated chicken in the dry or lightly oiled skillet for 2–3 minutes per side until just cooked through and slightly browned. Remove from heat and cut into bite-sized pieces. (Alternatively, you may grill the chicken.)

Scatter 1.5 cups shredded mozzarella evenly over the sauced dough, leaving the rim exposed.

Distribute the cooked chicken pieces across the cheese. Evenly sprinkle 1/2 cup black beans and 1/2 cup corn over the pizza. Add pickled jalapeños now if using (about 2 tablespoons).

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbling and lightly browned. Rotate once halfway through for even browning.

Remove the pizza from the oven and let rest for 2 minutes. Scatter sliced scallions (3 stalks) and 2 tablespoons chopped cilantro over the top. Sprinkle optional crushed red pepper if desired and squeeze lime wedges over slices before serving.

Slice the pizza into 6–8 slices and serve hot.