-
1
Preheat grill to medium-high heat.
-
2
Pound out chicken breast between 2 pieces of plastic wrap and place in a shallow dish.
-
3
Combine the oil and Taco Rub in a small bowl and sprinkle over the chicken.
-
4
Let marinate for 30 minutes.
-
5
Grill chicken on both sides until cooked through, about 8 minutes total.
-
6
Transfer to a cutting board and allow to cool.
-
7
Dice chicken into bite-sized pieces and set aside.
-
8
Cut pizza dough into 3 even pieces.
-
9
On a lightly floured work surface, roll out each piece until it's very thin.
-
10
Brush the dough with olive oil and lightly dust with Taco Rub.
-
11
Grill on both sides until crisp and set aside.
-
12
In a medium bowl, mix mozzarella and Cheddar cheeses.
-
13
Evenly distribute 1/3 of the mozzarella and Cheddar cheese mixture on each pizza.
-
14
Then top with 1/3 of the diced chicken.
-
15
Return pizzas to the grill, cover and cook until cheese is bubbly and melted.
-
16
Remove from grill.
-
17
and place on serving plates.
-
18
Top the pizzas with Guacamole, and Lime Chipotle Salsa, in desired amounts.
-
19
Dollop sour cream on top and garnish with chopped cilantro.
-
20
Cook's Note: Granulated or ground can be substituted for freeze-dried ingredients)
-
21
In a small bowl, mix all ingredients together and reserve.
-
22
Can be stored, covered, up to 1 month in a sterilized container.
-
23
Mix all ingredients together in a small bowl.
-
24
In medium bowl, mix all ingredients and set aside.
-
25
Drizzle in honey, to taste, if salsa is too hot.
