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Roasted Chicken, Cilantro and Corn Pizza

By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce. Try more farm-to-table recipes by The Intentional Minimalist!

This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Sugar View Farm and locally produced products from Dennett’s Gluten Free, Food for Thought, and Farm Country Cheese House.

 

Ingredients

  • Gluten-free whole grain pizza crust mix (or your favorite kind)
  • 1 cup Monterey Jack cheese
  • 1 cup sharp yellow cheddar
  • 1 cup roasted chicken, shredded
  • 1/2 cup red onion
  • 1 cup cilantro
  • 1 tablespoon chives
  • 1 tablespoon corn shoots
  • 1/2 cup wild leek marinara sauce (Food for Thought)
  • 1/2 cup frozen corn kernels

Preparation

Preheat oven to 350 degrees. Prepare and bake pizza crust per package directions.

Shred Monterey Jack cheese, sharp yellow cheese, and mix together. Shred roasted chicken. Slice red onion. Remove cilantro leaves from stem. Mince chives and corn shoots.

Spread wild leek marinara sauce on baked pizza crust. Top pizza with half the shredded cheese. Add half the cilantro leaves, half the red onions, and the remaining shredded cheese. Add roasted chicken, remaining cilantro leaves, remaining red onion, and frozen corn kernels.

Bake pizza for 10 minutes, then turn off oven. Remove pizza from oven and sprinkle on chives and corn shoots.  Place pizza in warm oven for an additional 3–5 minutes. Remove pizza from oven and let sit for a few minutes before serving.