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Sliced Mexican flatbread pizza wedges with chicken, corn, melted cheese, and red onion.

Mexican Pizzas

Crispy flatbreads topped with enchilada sauce, chicken, sweet corn, bell peppers, red onion, and melted mozzarella cheese.
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Prep Time 12 minutes
Cook Time 10 minutes
rest time 0 minutes
Total Time 22 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 555
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 4 large flatbreads about 12 inches each (30 cm)
  • 1 cup enchilada sauce 240 ml
  • 1½ cups cooked chicken chopped or shredded (225 g)
  • ½ tablespoon olive oil or neutral oil 7 ml
  • ½ cup corn kernels thawed and drained if frozen (80 g)
  • ½ cup diced red bell pepper 75 g
  • ½ cup diced red onion 75 g
  • 1½ cups shredded mozzarella cheese 170 g
  • 2 tablespoons chopped cilantro or parsley optional (8 g)

Equipment

  • 2 Baking sheets
  • Large skillet
  • Spatula
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Pizza cutter or sharp knife

Method
 

  1. Preheat the oven to 430°F (220°C). Arrange racks in the upper and lower thirds of the oven.
  2. Heat the oil in a skillet over medium-high heat. Add the cooked chicken and cook for 2 to 3 minutes until lightly golden.
  3. Place the flatbreads on two baking sheets.
  4. Spread the enchilada sauce evenly over each flatbread, leaving a small border around the edge.
  5. Divide the chicken, corn, bell pepper, and red onion over the flatbreads.
  6. Sprinkle mozzarella cheese evenly over the toppings.
  7. Bake for 8 to 12 minutes, rotating the trays halfway through, until the cheese is melted and bubbling.
  8. Garnish with cilantro or parsley, slice into wedges, and serve hot.

Nutrition

Calories: 555kcalCarbohydrates: 60gProtein: 32gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 85mgSodium: 980mgPotassium: 520mgFiber: 5gSugar: 6gVitamin A: 1050IUVitamin C: 38mgCalcium: 430mgIron: 3mg

Notes

  • Use cooked chicken only because the pizzas bake quickly.
  • Do not overload the flatbreads with sauce.
  • Drain corn well so the base does not become soft.
  • Monterey Jack, cheddar, pepper jack, or Mexican cheese blend can replace mozzarella.
  • Freeze before baking for the best make-ahead result.
  • Nutrition is estimated per flatbread pizza.

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