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American Recipes
Summer Corn and Chicken Pizza

Summer Corn and Chicken Pizza

with Tomatoes, Scallions, and Adobo Sauce

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Rated 3.4 / 4out of 2399 ratings
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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:MilkWheatSoy

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

Preparation Time30 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

1 unit

Corn on the Cob

1 cup

Cheddar Cheese

(ContainsMilk)

4 ounce

Grape Tomatoes

10 ounce

Pizza Dough

(ContainsWheat, Soy)

3.5 ounce

Chipotles in Adobo

(ContainsSoy)

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
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3698.656 kJ
Calories884 kcal
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
Utensilsarrow down iconarrow down icon
Baking Sheet
Fork
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
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Prebake the dough
Prebake the dough
1

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
Cook the chicken
2

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
Prep the toppings
3

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
Make the corn salsa
4

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.

5

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.

6

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!