Cheesy Chicken-and-Corn Pizza

cheesy chicken-and-corn pizza
Photo: Lennart Weibull
Prep Time:
25 mins
Total Time:
1 hrs 15 mins

With store-bought dough and leftover roast chicken or a rotisserie chicken at hand, you can have this easy, cheesy enchilada-inspired pizza on the table in about an hour.


  • Extra-virgin olive oil, for drizzling

  • 1 pound pizza dough, room temperature

  • 1 cup torn cooked chicken (preferably dark meat)

  • ¼ cup spicy tomatillo salsa, such as Frontera, plus more for serving

  • ¼ cup sour cream, plus more for serving

  • Kosher salt and freshly ground pepper

  • 3 ounces Monterey Jack, grated (1 cup)

  • ¼ cup chopped fresh cilantro, plus more for serving

  • 1 cup corn kernels (from 1 to 2 ears)

  • ½ cup thinly sliced scallions (from 2)


  1. Preheat oven to 475°F with a rack in lower third. Brush a 12-inch ovenproof skillet with oil. Place dough in skillet; turn to coat. Press evenly into bottom of skillet, leaving a 1/2-inch border undisturbed. Cover with plastic wrap and let stand until soft and puffy, about 20 minutes.

  2. Toss chicken with salsa and sour cream; season with salt and pepper. Layer ingredients onto dough in this order: cheese, chicken mixture, cilantro, corn, scallions. Drizzle with oil; season with salt and pepper.

  3. Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Let stand 10 minutes. Slice and serve, sprinkled with more cilantro and topped with more salsa and dollops of sour cream.

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