Summer Corn and Chicken Pizza
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Summer Corn and Chicken Pizza

Summer Corn and Chicken Pizza

with Tomatoes, Scallions, and Adobo Sauce

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.


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

Total Time30 minutes
Prep Time


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


1 unit


1 unit


Not included in your delivery

1 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories884 kcal
Energy (kJ)3699 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.


Baking Sheet
Large Pan


Prebake the dough

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.

Cook the chicken

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.

Prep the toppings

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.

Make the corn salsa

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!