Summer Corn and Chicken Pizza

Name: Summer Corn and Chicken Pizza with Tomatoes, Scallions, and Adobo Sauce
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Chicken Breasts; 1 unit Corn on the Cob; 1 cup Cheddar Cheese; 4 ounce Grape Tomatoes; 10 ounce Pizza Dough; 3.5 ounce Chipotles in Adobo; 2 unit Scallions; 1 unit Lime; 1 unit Jalapeño; 1 tablespoon Olive Oil; unit Salt; unit Pepper

with Tomatoes, Scallions, and Adobo Sauce

Recipe Development TeamPublished on July 18, 2016

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Scallions are at the height of their flavor during the spring and summer months, which is why we find any excuse to sneak them into recipes for an extra pop of color and crisp oniony bite. Although this pizza carries a kick of heat, we’ve included a generous amount of creamy cheddar to balance it all out.

Tags:

Spicy

Allergens:

Milk

•Wheat

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

12 ounce

Chicken Breasts

1 unit

Corn on the Cob

1 cup

Cheddar Cheese

(Contains: Milk)

4 ounce

Grape Tomatoes

10 ounce

Pizza Dough

(Contains: Wheat)

3.5 ounce

Chipotles in Adobo

(Contains: Soy)

2 unit

Scallions

1 unit

Lime

1 unit

Jalapeño

Not included in your delivery

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories884 kcal

Energy (kJ)3698.7 kJ

Fat33 g

Saturated Fat11 g

Carbohydrate80 g

Sugar6 g

Dietary Fiber8 g

Protein70 g

Cholesterol171 mg

Sodium1373 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Fork

•Large Pan

•Bowl

Instructions

Preheat the oven to 425 degrees. Using your hands, stretch the pizza dough out into a rough 1/4-inch-thick rectangle. (HINT: If you have a rolling pin or wine bottle, use it to roll out the dough on a lightly floured surface.) Place onto a lightly oiled baking sheet and prick all over with a fork. Place in the oven for about 10 minutes, until beginning to brown on the edges.

Heat a drizzle of oil in a large pan over high heat. Season the chicken on all sides with salt and pepper before adding it to the pan. Cook 4-5 minutes per side, until cooked through. Remove from the pan and set aside.

Wash and dry all produce. While the chicken cooks, shuck the corn and cut the kernels off the cob. Quarter the tomatoes. Thinly slice the scallions, keeping the greens and whites separate. Mince the jalapeño, removing the seeds and ribs if you prefer less heat. Halve the lime.

Combine the corn, tomatoes, scallion whites, and jalapeño (to taste) in a medium bowl. Toss with a drizzle of oil and a squeeze of lime juice. Season with salt and pepper.

Assemble the pizza: Top the prebaked dough with cheddar cheese and corn salsa. Thinly slice the chicken and place on top. Drizzle with as much adobo sauce (the spicy sauce inside the can of chipotles) as you like. TIP: Taste the adobo sauce first to decide how much to add. Return to the oven for 5-7 minutes, until the cheese has melted.

Finish and plate: Cut the summer corn and chicken pizza into squares and sprinkle with scallion greens. Top with more adobo sauce or lime juice, if desired. Enjoy!