CHICKEN CORN PIZZA
Portions : 4 - Preparation : 15 minutes - Cooking time : less than 30 minutes
Ingredients
- 2 ears of corn
- 4 jalapenos
- 1 red onion, thinly sliced
- 30 ml (2 tablespoons) white vinegar
- 15 ml (1 tbsp.) honey
- 1 boneless, skinless chicken breast
- 15 ml (1 tbsp) Montreal steak spice blend
- 2 pizza dough balls (store-bought or homemade)
- 250 ml (1 cup) tomato pizza sauce
- 500 ml (2 cups) cheddar cheese, grated
- Salt and pepper to taste
Preparation
- Preheat barbecue to maximum.
- Grill corn on the cob and jalapenos for 4 minutes on each side, and onion for 1 to 2 minutes.
- Drain and chop the jalapenos.
- Using a knife, remove the husks from the corn cobs.
- In a bowl, combine onion, vinegar and honey.
- Season chicken breast with Montreal Steak Spice blend.
- On the barbecue grill, sear the meat for 2 minutes on each side, then continue cooking for 8 minutes, indirectly, at 200°C (400°F) with the lid closed.
- Cut chicken breast into thin slices.
- Roll out pizza dough balls thinly on work surface.
- Place each ball on a baking mat on the barbecue grill and cook for 1 minute on each side to precook the dough.
- Remove the dough from the barbecue and spread the tomato sauce, cheese, chicken slices, jalapenos, corn and seasoned onion on top.
- Preheat barbecue to maximum heat.
- On the barbecue grill, cook the topped pizza, indirectly, with the lid closed, for 5 to 6 minutes.