Discover the Zesty Delight of Homemade Chicken Burrito Pizza: A Flavorful Twist on Mexican Night

Yesterday marked Cinco De Mayo, a vibrant celebration that always fills me with joy and an insatiable craving for all things Mexican cuisine. My love affair with Mexican food is deep and enduring; from crunchy chips and savory salsa to creamy guacamole, hearty enchiladas, flavorful tacos, fragrant rice, and sizzling fajitas – I genuinely adore every single dish. If it were up to me, I could happily indulge in these delights every single day! This unwavering passion often sparks a lively debate in our household, particularly concerning the enigmatic “taco pizza.” Is it truly pizza? Does it qualify as Mexican fare? My husband, a purist at heart, usually prefers to sidestep the entire discussion, claiming it falls into neither category and thus, avoids it altogether. I, on the other hand, find it quite enjoyable, though I readily admit it’s not a “true” pizza. When I crave authentic pizza, I’m thinking of that classic, greasy, cheesy pepperoni goodness – definitely not lettuce. So, I’ve comfortably placed taco pizza in its own unique culinary space, separate from traditional pizza. Yet, opportunities to savor it are rare.

Imagine my excitement, then, when I stumbled upon this incredible recipe for Chicken Burrito Pizza in Shape magazine! I immediately knew I had to make it, much to my husband’s potential dismay. The best part? No lettuce in sight, which means no complaints from him about a beloved pizza alternative! While it wasn’t his absolute favorite (which I honestly didn’t expect it to be), I was absolutely thrilled with the result. This recipe truly hit all the right notes for me, offering a fantastic blend of familiar and exciting flavors. The thought of enjoying the delicious leftovers for lunch today is already making my day!

When it comes to pizza crusts, I have a trusted and frequently used pizza crust recipe that rarely disappoints. However, for this particular venture, I decided to be adventurous and try the crust recipe provided by Shape magazine. I must say, it was surprisingly good! It yielded a delightful texture and flavor, and I can certainly see myself incorporating it into future pizza night rotations. One of the appealing aspects of the Shape recipe was its focus on a healthier profile. They quoted a surprisingly low calorie count of just 107 calories per slice for the entire pizza, including all toppings. Of course, being a hearty eater, I undoubtedly enjoyed more than just one slice – but the fact that I can feel relatively guilt-free while indulging in such a satisfying Mexican-inspired meal is truly ecstatic! I did make a few personal adjustments; for instance, the original recipe called for low-fat cheese, which I opted not to use, preferring full-fat mozzarella for maximum flavor. Additionally, I probably loaded my pizza with a more generous portion of grilled chicken than specified. But that, to me, is the true beauty of preparing your own food from scratch: the freedom to customize, adapt, and truly make it your own, perfectly tailored to your taste preferences and dietary needs.

Printable Recipe Here

Crafting the Perfect Pizza Dough

A great pizza starts with a great crust, and this dough recipe from Shape magazine offers a wonderful foundation for our Chicken Burrito Pizza. It’s designed to be manageable and flavorful, providing a satisfying base without being overly heavy.

Pizza Dough Ingredients:

1/2 cup bread flour
1/2 cup whole-wheat flour
3/4 tsp active dry yeast
1/4 tsp salt
1/2 tsp sugar
6 Tbls cold water

Pizza Dough Instructions:

Begin by combining all the dry ingredients – the bread flour, whole-wheat flour, active dry yeast, salt, and sugar – thoroughly in a mixing bowl. This ensures even distribution of the leavening agent and seasonings. Next, create a small well in the center of the dry mixture. Carefully pour the cold water into this well. Using your hands, gently work the dough, drawing the dry ingredients into the water until a cohesive ball begins to form. This initial mixing might feel a bit dry and crumbly, but be patient; it typically takes a couple of minutes for the dough to come together properly.

Once the dough has formed a rough ball, it’s time for the crucial kneading process. You have two excellent options here: you can knead the dough by hand for about 10 minutes, or until it becomes firm, smooth, and elastic. This manual method allows you to feel the dough’s texture developing. Alternatively, for a more hands-off approach, you can use an electric mixer fitted with a paddle attachment. Set the mixer to its lowest speed and let it work the dough for approximately 10 minutes. The goal of kneading is to develop the gluten in the flour, which gives the crust its structure and chewiness. After kneading, cover the dough with a clean dish towel and let it rest for a crucial 5 minutes. This short rest allows the gluten to relax, making the dough easier to handle in the next step.

After its brief rest, lightly flour a clean work surface. Transfer the dough to the floured surface and, using a rolling pin, carefully roll it out to form an 11-inch circular crust. Aim for an even thickness across the entire circle. Once rolled, gently transfer the dough onto a metal pizza pan, ideally one with small holes in it. These perforations are essential for promoting air circulation and ensuring a crispy crust. After placing it on the pan, let the dough rest once more, this time for a longer period of 45 minutes, before you begin adding any toppings. This second rest is vital for the dough to relax and rise slightly, contributing to a lighter and more flavorful finished crust.

The Star of the Show: Chicken Burrito Pizza

This recipe, expertly adapted from Shape magazine, brings together the best of Mexican and Italian flavors in a surprisingly light and satisfying dish. The combination of savory chicken, zesty salsa, and fresh toppings creates a truly unique pizza experience.

For the Pizza Base:

Salsa (2 Tbls – 1/4 cup, adjust to your preference for spice and moisture)
Prepared Pizza Crust (following the instructions above)
1 cup mozzarella cheese (I used full-fat for richer flavor)
1 chicken breast, grilled and diced (ensure it’s cooked through and cut into bite-sized pieces)
4 Tbls black beans (optional; I personally omitted these, but they add a nice earthiness)
1/4 cup thinly sliced red onion

For the Fresh Pico De Gallo:

Pico de Gallo provides a burst of fresh, vibrant flavor and a delightful texture contrast to the warm pizza. It’s incredibly easy to make from scratch.

1 large tomato, finely diced
1 small green chili (like jalapeño or serrano), finely diced (adjust quantity for desired heat)
1 Tbls chopped fresh cilantro
3 Tbls red onion, finely diced
Salt, to taste

For the Creamy Guacamole:

No burrito-inspired dish would be complete without a luscious, homemade guacamole. This recipe is simple yet delivers rich, authentic taste.

1 large avocado, ripe but firm
3 Tbls red onion, finely diced
1/2 tsp chili powder
1/2 tsp paprika
Salt and Pepper, to taste (always season gradually and taste)
Juice from 1/2 of a lime (freshly squeezed for best flavor)

Preparation Steps for Toppings

While your pizza dough is enjoying its second resting period, this is the perfect time to prepare your fresh pico de gallo and creamy guacamole. Prepping these components beforehand ensures everything is ready to go when the dough is.

Pico de Gallo Preparation:

In a small mixing bowl, combine the finely diced tomato, green chili, fresh cilantro, and diced red onion. Stir everything gently to ensure the ingredients are well distributed. Season generously with salt, starting with a pinch and adding more as needed to enhance the flavors without over-salting. I also like to squeeze a little fresh lime juice over the mixture at this stage; it brightens the flavors and adds a zesty kick. Once mixed, set your vibrant pico de gallo aside. It’s best enjoyed fresh, so making it just before assembly is ideal.

Guacamole Preparation:

Begin by carefully halving a large, ripe avocado. Remove the pit (a sharp tap with a knife and a twist works wonders) and then scoop the creamy flesh onto a plate or directly into a bowl. Using a fork, mash the avocado to your desired consistency – some prefer it smooth, while others enjoy a chunkier texture. Next, incorporate the finely diced red onion along with the seasonings: chili powder, paprika, salt, and pepper. Remember to start with smaller amounts of salt and pepper, as you can always add more later. Finally, squeeze in the fresh juice from half a lime. The lime juice not only adds a crucial bright acidity but also helps prevent the guacamole from browning. This is a critical step in crafting truly exceptional guacamole. Always taste test your mixture at this point. Avocados vary greatly in flavor, so the amount of salt and other seasonings needed can differ. Adjust to your liking, adding more salt, pepper, or lime juice until it tastes perfect. Typically, I enjoy adding diced tomatoes to my guacamole, but for this recipe, since we are also topping the pizza with fresh pico de gallo, I decided to omit them from the guacamole to avoid an overpowering tomato presence and to let each component shine independently.

Assembling and Baking Your Chicken Burrito Pizza

With your dough perfectly rested and your toppings prepped, it’s time to bring everything together for baking. Preheat your oven to a hot 450 degrees Fahrenheit (230°C). A high temperature is key for a crispy crust and perfectly cooked toppings.

First, take your prepared pizza dough on the pan and spread an even layer of salsa over its surface. You can use anywhere from 2 tablespoons to 1/4 cup, depending on how much moisture and tang you prefer. Next, generously sprinkle the mozzarella cheese over the salsa, ensuring good coverage. The cheese will melt into a delicious, gooey layer. Then, evenly distribute your grilled and diced chicken breast across the cheesy base. If you chose to include black beans, scatter those over the pizza as well. Finally, add the thinly sliced red onions. The onions will slightly soften and caramelize as they bake, adding a delicate sweetness and a hint of sharpness.

Carefully transfer the loaded pizza to your preheated oven. Bake for approximately 7 to 10 minutes. Keep a close eye on it; the exact baking time can vary depending on your oven. You’ll know it’s ready when the edges of the crust are beautifully golden brown and the cheese is bubbly and melted to perfection. The high temperature ensures a quick bake, preventing the crust from becoming soggy and giving you that desirable crispness.

Serving and Savoring Your Creation

Once baked, remove the pizza from the oven and let it cool for a minute or two before slicing. This brief resting period allows the cheese to set slightly, making for cleaner cuts. Slice your magnificent Chicken Burrito Pizza into individual portions. For the ultimate experience, top each warm slice with a generous spoonful of your freshly made guacamole and a dollop of vibrant pico de gallo. The cool, creamy guacamole and the zesty, fresh pico de gallo perfectly complement the warm, savory pizza, creating a symphony of flavors and textures.

There’s nothing quite like the satisfaction of creating a delicious, healthy, and customizable meal from scratch. This Chicken Burrito Pizza offers a fantastic way to enjoy your favorite Mexican flavors in a new and exciting format. Whether it’s for a holiday celebration or just a fun weeknight dinner, this recipe is sure to become a new favorite in your kitchen. Enjoy every flavorful bite!