Barbecue Chicken Pizza with Monterey Jack, Tomatoes, and Lime Crema
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Ingredients & Equipment
What we send
- 12 ouncespizza dough
- 1yellow onion
- 2 tablespoonsflour
- 2 ouncessour cream
- 2 teaspoonsMexican spice mix
- 12 ouncesground chicken
- 1/4 cupbarbecue sauce
- 4 ouncesshredded Monterey Jack cheese
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- rolling pin (optional)
- 10" medium pan
Preheat oven to 425ºF. Remove pizza dough from bag and let soften at room temperature. Rinse all produce. If you have a zester and want to infuse your pizza with even more flavor, zest up to whole lime, then halve. Peel onion, halve, and finely chop enough to yield 2 tablespoons; thinly slice remainder. In a small bowl, combine chopped onion and juice of ½ lime. Set aside to marinate until Step 4.
Roll out dough
Line a baking sheet with parchment paper and rub with 1 teaspoon olive oil. Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch dough into a rectangular shape, rotating frequently and working from center to edges, until ¼-inch thick. Add dough to prepared sheet, gently stretching to reach edges of sheet.
Bake crust and caramelize onion
Rub 1 teaspoon olive oil on top of dough. Bake until crust is lightly browned and beginning to crisp, 9-11 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add sliced onion and cook, stirring frequently, until light brown and softened, about 6 minutes. Add ¼ cup water and cook, stirring, until onion is golden and water has evaporated, 4-5 minutes more.
Finish salsa and make crema
While onion caramelizes, quarter tomato lengthwise, then scoop out and discard seeds and roughly chop. To bowl with marinated onion, add tomato, ⅛ teaspoon salt, and pepper as desired; stir to combine. In a separate small bowl, stir together sour cream and juice of remaining lime to combine. Set salsa and crema aside for serving.
Assemble and bake pizza
Once onion is caramelized, with pan still over medium-high heat, add Mexican spice mix, chicken, and ½ teaspoon salt. Cook, breaking up, until chicken is browned, about 5 minutes. Remove pan from heat and stir in barbecue sauce to combine. Once crust is baked, top evenly with barbecue chicken, leaving a ½-inch border, then sprinkle over Monterey Jack. Bake until crust is crisp and light golden and cheese is bubbling, 6-8 minutes.
Use any downtime while pizza bakes to set the table, or sit back and relax with your dinner date. Once baked, top with tomato salsa, then dollop over lime crema and garnish with lime zest (if using). Cut barbecue chicken pizza into slices and enjoy!