A Taste of Yellow: Blackened Chicken Pizza with Yellow Tomato Salsa

Ta-da! Here's my entry for the Taste of Yellow event being hosted by Barbara at Winos and Foodies. I am pretty sure that this is the first blogging event I have ever done! I was inspired by the wonderful cause this time.

According to Barbara, "A Taste of Yellow has been approved by the Lance Armstrong Foundation as an official LIVESTRONG Day event." It is part of the effort to raise awareness for cancer, but we can also take it a step further by visiting the Lance Armstrong Foundation donation page.

So, when faced with choosing a yellow recipe, I thought I would challenge myself to make something that was both yellow and healthy. I picked Blackened Chicken Pizza with Yellow Tomato Salsa from Rachael's Food Network show, 30-Minute Meals. I used a premade, trans-fat free whole wheat, pizza shell and a whole bunch of healthy and organic veggies (not all the veggies were organic, but lots were).

I made up for these healthy choices by using full fat cheese instead of the reduced fat cheese called for in the recipe. Hey, a girl can only challenge herself so much. In addition to the yellow tomatoes, I doubled the yellow fun by using cheddar cheese with chipotle peppers in it. Mmmmm.

This recipe was seriously outstanding. I followed the recommendations on the Food Network's website and doubled the salsa recipe, which was definitley worth the extra chopping. But, the extra chopping did result in a 45-minute meal instead of a 30-minute meal. Here's the recipe with my comments in brackets.

1 tablespoon grill seasoning (recommended: Montreal Grill Seasoning) or other seasoning blend
1 teaspoon sweet paprika – eyeball it [Is sweet paprika just regular paprika or is it something different? Clue me in here.
1 teaspoon chili powder
1/2 teaspoon dried cayenne pepper
3/4 pound thin cut chicken breast
1 tablespoon vegetable oil, 1 turn of the pan
All-purpose flour or cornmeal, a couple of tablespoons to work dough [I skipped this ingredient, since I bought a pre-baked shell.]
1 pizza dough [Mine was whole wheat Boboli.]
1/2 pound brick reduced fat Cheddar with jalapeno or chipotle pepper (recommended: Cabot brand) [No Cabot brand at my store. I used cheddar with chipotle peppers.]
2 small yellow tomatoes, seeded and chopped [If you want to double the salsa recipe, which I recommend, double this ingredient and the remaining ones.]
1/4 cup chopped red onion
1/2 jalapeno pepper, seeded and finely chopped
2 tablespoons cilantro leaves, optional
2 tablespoons thyme leaves
1 clove garlic
Coarse salt
1/2 lime, zested and juiced

Preheat a large heavy skillet over very high heat. Preheat oven to 450 degrees F.

Combine grill seasoning, paprika, chili powder, cayenne pepper on a plate. Press thin cut chicken into seasoning on 1 side. Add oil to screaming hot pan and cook chicken 2 minutes on each side. [If your chicken breasts are nice and thin, it really will only take 2 minutes on each side.]

Spread out a little flour or cornmeal and stretch out pizza dough onto a pizza pan. Shred reduced fat cheese.

Remove chicken from pan and chop. Combine tomatoes, onion, jalapeno, cilantro and thyme. Make garlic paste by chopping garlic then mashing it with the flat of your knife and a generous pinch of coarse salt. Add paste to salsa. Add zest and juice of 1/2 lime and mix salsa thoroughly. Scatter chicken, salsa and cheese over pizza dough working to the edges of both pies. Bake 12 to 15 minutes, until crisp and bubbly-brown on top. [Pretty easy, huh? I couldn't wait for the cheese to turn brown because the edges of the pizza starting turning brown.]


  1. Your question made me look in Wikipedia for paprika and there I found that there are the following grades of paprika: Special Quality (Különleges): The mildest and brightest red of all Hungarian paprikas, with excellent aroma.
    Delicate (Édes csemege): Ranging from light to dark red, a mild paprika with a rich flavour.
    Exquisite Delicate (Csemegepaprika): Similar to Delicate, but more pungent.
    Pungent Exquisite Delicate (Csípős Csemege, Pikáns): A yet more pungent Delicate.
    Rose (Rózsa): Pale Red in colour with strong aroma and mild pungency.
    Noble Sweet (Édesnemes): The most commonly exported paprika; bright red and slightly pungent.
    Half-Sweet (Félédes): A blend of mild and pungent paprikas; medium pungency.
    Hot (Erős): Light brown in colour, this is the hottest of all the paprikas.

  2. Sweet paprika is regular paprika. I use both sweet and hot paprikas in my cooking. Best brand to buy - "Pride of Szeged". I get mine at World Market. Actually imported from Hungary which makes a world of difference for someone who was brought up on Hungarian food with loads of paprika!

  3. Thanks to both of you for clueing me in! I will have to check out World Market, because the paprika I use doesn't do much more than add some color.

  4. Madeline thank you for your wonderful entry. It looks delicious.

  5. Thanks for hosting the event, Barbara. It's such a wonderful way to talk about cancer awareness.


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