Chipotle Chicken Pizza Recipe

This smoky, spicy Chipotle Chicken Pizza Recipe is made with tender adobo-marinated chicken, melted Monterey Jack, and a zesty lime crema drizzle, ready in just 30 minutes. The hero moment happens when you top the bubbling hot cheese with cool, fresh black bean and corn salsa, creating an incredible temperature and texture contrast. I honestly prefer this homemade version over the restaurant original because I can control exactly how much chipotle heat goes into the sauce.

Better Than Takeaway

I used to drive nearly an hour just to order this specific pizza at California Pizza Kitchen, but I eventually realized that making it at home yields fresher results. The biggest mistake I made early on was baking the corn and bean salsa right on top of the pizza, which made the crust soggy and the vegetables mushy.

The secret to getting that restaurant-quality finish is patience and temperature control. By adding the fresh salsa and cool lime cream after the pizza comes out of the oven, you preserve the crunch of the corn and the brightness of the cilantro, which perfectly balances the spicy, smoky chicken.

Jump to Recipe

Chipotle Chicken Pizza Recipe Ingredients

• 1 lb store-bought or homemade pizza dough, room temperature
• 1.5 cups cooked chicken breast, shredded or diced
• 2 tbsp chipotle peppers in adobo sauce, minced (divided)
• 1/2 cup thick chunky salsa
• 1 1/2 cups Monterey Jack cheese, shredded
• 1/4 cup red onion, thinly sliced

For the Black Bean & Corn Salsa:

• 1/2 cup sweet corn (canned or frozen, thawed)
• 1/2 cup black beans, rinsed and drained
• 2 tbsp fresh cilantro, chopped
• 1 tsp lime juice
• Pinch of salt

For the Lime Crema:

• 1/3 cup sour cream
• 1 tbsp lime juice
• 1 tsp water (to thin, if needed)

How To Make Chipotle Chicken Pizza Recipe

1. Preheat the Oven: Preheat your oven to 450°F (230°C). If you are using a pizza stone, place it in the oven now to heat up for at least 30 minutes; otherwise, lightly grease a large baking sheet or pizza pan.
2. Season the Chicken: In a small bowl, toss the cooked shredded chicken with 1 tablespoon of the minced chipotle peppers in adobo sauce and a pinch of salt until evenly coated.
3. Prepare the Sauce: Mix the remaining 1 tablespoon of minced chipotle peppers with the 1/2 cup of chunky salsa.
4. Assemble the Base: Stretch or roll out your pizza dough into a 12-inch circle on a floured surface. Spread the chipotle-salsa mixture evenly over the dough, leaving a 1-inch border for the crust.
5. Add Toppings: Sprinkle the shredded Monterey Jack cheese over the sauce, then arrange the seasoned chicken and sliced red onions on top.
6. Bake the Pizza: Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
7. Make the Garnishes: While the pizza bakes, mix the corn, black beans, cilantro, lime juice, and salt in a small bowl. In a separate cup, whisk the sour cream and lime juice until smooth.
8. Finish and Serve: Remove the pizza from the oven and immediately top it with the fresh corn salsa. Drizzle the lime crema over the entire pizza before slicing.

Recipe Tips

• Room Temperature Dough: Let your dough sit on the counter for 30 minutes before stretching. Cold dough snaps back and fights you, while room-temperature dough stretches easily into a perfect circle.
• Control the Heat: Chipotle peppers vary in heat. If you are sensitive to spice, use only the adobo sauce from the can and skip the actual peppers, or reduce the amount to 1 teaspoon.
• Drain the Salsa: Since you are using salsa as a pizza sauce, make sure it isn’t too watery. If your salsa is very liquid, strain it slightly before mixing with the chipotle to prevent a soggy crust.
• Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. For that gooey, restaurant-style pull, buy a block of Monterey Jack and grate it yourself.

What To Serve With Chipotle Chicken Pizza

Since this pizza is loaded with chicken, beans, and cheese, it is quite filling on its own. I recommend serving it with a light, crisp green salad tossed in a simple vinaigrette to cut through the richness of the cheese and dough. A side of guacamole and tortilla chips also pairs perfectly with the southwestern flavors if you are hosting a crowd.

How To Store

Store leftover slices in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat slices in a skillet over medium heat or in a toaster oven rather than the microwave. If possible, try to store the pizza separate from the fresh corn salsa to keep the crust from getting soggy overnight.

FAQs

• Can I use rotisserie chicken? Yes, rotisserie chicken is perfect for this recipe. Just shred the breast meat and toss it with the chipotle adobo as directed to infuse the flavor.
• Is this pizza very spicy? It has a medium kick due to the chipotle peppers. To make it mild, omit the peppers and just use a mild salsa, or swap the Monterey Jack for mozzarella which has a milder flavor profile.
• Can I freeze this pizza? You can freeze the baked pizza without the fresh salsa and cream toppings. Wrap tightly in foil and freeze for up to 2 months, then reheat in the oven and add fresh toppings before serving.
• What if I can’t find chipotle peppers in adobo? You can substitute with a teaspoon of chipotle powder mixed into the salsa, or use a spicy BBQ sauce for a different but delicious flavor profile.
• Do I need a pizza stone? No, a regular baking sheet works fine. Just make sure your oven is very hot to get a nice brown color on the crust bottom.

Nutrition

• Calories: 350
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 600mg
• Total Carbohydrate: 35g
• Protein: 18g