Recipe: Flour tortillas pinch-hit as a crisp crust for this hearty pizza loaded with chicken and vegetables. Toasting the corn in a skillet brings out its natural sweetness and adds a deliciously smoky note.
Yield: 4 servings (serving size: 1 pizza)
4 (8-inch) fat-free flour tortillas
1 (11-ounce) can no salt-added whole-kernel corn, drained
1/2 teaspoon cumin seeds
2 cups diced roasted chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 garlic clove, minced
2 tablespoons fresh lime juice
3/4 cup Monterey Jack cheese with jalapeño peppers
4 teaspoons chopped fresh cilantro
Preheat oven to 350°.
Place flour tortillas on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes or until edges are light brown. Remove from the oven; stack and press down to flatten. Set aside.
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add corn to pan, and cook 1 minute or until lightly charred. Add cumin seeds; cook 5 seconds, stirring constantly. Add chicken, black beans, and garlic; cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice.
Place tortillas on baking sheet. Spoon 3/4 cup bean mixture onto each tortilla; top each with 3 tablespoons of cheese. Bake at 350° for 2 minutes or until the cheese melts. Sprinkle each pizza with 1 teaspoon cilantro.