Southwest Chipotle Avocado Corn Pizza is a delicious summer dinner full of summer veggies and a smoky BBQ-chipotle sauce!
STEP 1 Preheat BBQ to high heat (500 F). Cut raw chicken breats in half, then coat each piece in taco seasoning, olive oil and a bit of salt, rubbing all over chicken well.
STEP 2 Grill for 10-15 min, flipping once. Remove from heat once cooked and slice up once cooled. Turn BBQ to med-low heat (400 F). –
STEP 3 Meanwhile, prepare pizza toppings. Mix 1 tbsp adobo sauce with pizza sauce and spread over pizza crust. Top with cheddar cheese and spread red pepper, red onion and corn all over pizza. Add a bit of salt to season, and then add chicken and top with bocconcini cheese slices.
STEP 4 Place pizza on the grill (making sure heat is much lower) and cook for 10 minutes, or until cheese is melted. Remove from heat and top with cilantro and red chili flakes.
STEP 5 Cut using a pizza cutter, top with avocado slices and serve with your favourite summer wine! Enjoy!
Storing Your Pizza Typically, I pack up my meal prep pizza in glass meal prep containers or freezer bags for easy access. The pizza will last in the refrigerator for about 3 days.