This Mexican style flatbread is a fiesta in your mouth. Cheesy, I know….literally.
¾ lb Chicken tenders½ packet of taco seasoning
Extra Virgin Olive Oil (EVOO)
Ready to cook pizza dough
Enchilada or Red Chili Sauce
Shredded Cheddar cheese
Sliced yellow bell pepper
Sliced green bell pepper
Jarred jalapeno pepper slices
Chopped or sliced olives
In a zip lock bag, marinate chicken in taco seasoning, drizzle with EVOO and coat well. Refrigerate for 30+ minutes.
Over high heat, grill chicken for about 2 minutes per side. Remove from heat and set aside. Let rest before roughly chopping into pieces.
Preheat oven to 350 degrees. Prepare dough according to desired thickness. For the flatbread, I made a thin crust in a rectangle shape. Spoon and spread sauce over dough. Sprinkle with cheddar cheese and top with veggies. Bake for about 13 minutes. Remove from oven, add tomatoes and chicken; bake for an additional 3-5 minutes or until dough is cooked through.
Let pizza rest for a couple minutes before cutting. Top with avocado and sprinkle with red pepper flakes.
NOTE: I made the chicken the night before for tacos and then used the leftovers the next day for this pizza topping. Yum!