2 Tbsp olive oil
1 lb ground chicken
2 Tbsp tomato paste
4 cloves garlic, minced
2 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
sea salt and fresh cracked pepper
¼ cup course cornmeal
pizza dough for two 12 -inch pizzas -rolled out
(or 2 x 12 inch flatbreads)
2/3 cup salsa
1-2 jalapeno peppers, thinly sliced
1 lb vine-ripened cherry tomatoes
1 cup crumbled Feta cheese
fresh cilantro for garnish
Preheat oven to 475F
Heat 2 Tbsp oil in large frying pan over med-high heat.
Add the ground chicken, tomato paste, garlic, cumin, paprika, chili powder, salt and pepper.
Stir-cook, breaking up the chicken with a wooden spoon, for 10 minutes or until chicken is cooked through and spices are incorporated. Set aside. (chicken mixture can be made ahead and stored in fridge up to two days)
Sprinkle 2 large baking sheets evenly with the cornmeal. Top with rolled out pizza dough (or flat breads), 1 per tray.
Divide the salsa between the two pizza rounds, spreading evenly. Top with the ground chicken mixture. Add jalapenos, cherry tomatoes, and finally the feta cheese.
Bake pizzas for 10-15 minutes until crust and cheese are golden.
Drizzle with extra olive oil and garnish with fresh cilantro.
Makes 2 – 12 inch pizzas
Tip: Cook double or triple the chicken mixture. Cool then divide the cooked chicken into freezer bags so each bag has enough chicken mixture for 2 pizzas. Freeze for up to 3 months.
Variation: Top the baked pizzas with avocado slices that have been tossed in a little lime juice.