Rotisserie Chicken, Roasted Corn and Jalapeno Pizza

It was time.

And guess what! This is totally going to be your new short-cut-go-to-James-Bond-voodoo-of-the-crafts pizza night. BECAUSE.

Wait.

Before we go any further, don’t paper cut me when you see that I used a pre-made pizza crust. It’s not even DOUGH, GUYS. Just the crust. Some nights call for this, so just love me and it.

Now. You ready?

There are short cuts AWL over this, but the magic is, it doesn’t suffer in the flavor. It’s all there! But you need a couple of tricks up your sleeve. Sleeves. Two tricks, two sleeves. I’m good at math.

First of all, broiled corn!

Actually, before we get to the corn, let’s look at the other shniz in that photo.

See that rotis? Shred it. And don’t turn your nose up at rotisserie chickens. THEY GUD.

Local people, here’s an insider tip. Hen House has the best rotisseries. The best. Whole Foods’ chickens are good, too. But there’s something about Hen House’s that makes me wish I could be born all over again just so I could grow up and discover their chickens. They don’t know I’m telling you this, by the way. Hashtag not an ad. Hashtag it’s all good.

The corn! It’s frozen corn, straight from the bag, and you’re going to broil it. Them. The corns. The corn.

I’m telling you, this little trick of mine has saved maaaaaany a dinner in the last eight years. Broiling frozen corn is A) QUICK, and B) going to be your new boyfriend. Because you seriously just pour it out on a baking sheet, drizzle with oil, season with salt, and broil right under the flames for about 10 minutes. It might be longer, it might be shorter. But you want it to brown up, candy up, caramelize up, and start to ACTUALLY POP.

Just keep an eye on it, and watch the magic, baby.

(Sorry about that sentence just now. ^)

The rotis!

Okay, after you’ve shredded it, CHOP IT. It’s important to feel extra murdery here, so do what you have to do.

Did things just get weird?

Fresh mozzarella and thinly sliced onion!

A) The fresh cheese does something to that pizza that no block of cheese can remotely do.

B) Paired with thinly sliced red onion and jalapenos? In that bubbly heat? Those three flavors dancing around in your mouth? Yes, mama.

Now, the watercress. If you can FIND IT, I suggest it! If you can’t, a scattering of peppery baby arugula works splendidly. You just want something fresh and green on top, that’s a step above a garnish. Know what I mean, Vern?

Another trick! I guess we needed, what – five sleeves? Shred the rotis early in the day. Broil the corn early in the day. Then when it comes time to sling together the pizzas, you’re just layering. And you’re in a good mood because it’s supposedly spring and you’re eating pizza with merriment in your soul.

You in?

Of course you are.

Rotisserie Chicken, Roasted Corn and Jalapeno Pizza

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Ingredients

• 1 rotisserie chicken, shredded and chopped (skin and bones discarded)
• 2 - 3 cups frozen corn
• About a cup of pizza sauce
• 1/2 a cup thinly sliced red onion
• 1/2 a cup jarred jalapeño sliced (more or less, depending on your love of heat)
• 5 oz fresh mozzarella, grated
• 2 store-bought pizza crusts (or dough, or homemade! Make your life happy.)
• About a cup of watercress, or baby arugula
• Salt and extra virgin olive oil
• Parmesan cheese for garnish

Instructions

1. Preheat your oven to broil. Pour the frozen corn on a baking sheet, drizzle with about a Tbs. of oil and season with a pinch of salt. Using your fingers, sort of mix everything together. Then broil for about 10 minutes. Keep an eye on the corn, as you don’t want it to burn. You want it perfectly charred in places and roasted. If you need a few more minutes under the broiler, go ahead! You’re all good in this life.
2. Now flip the oven to 375.
3. Spoon the pizza sauce over two large crusts. (If you’re making the dough from scratch, just make the pizzas the size you want. Anything goes in this situation.) Sprinkle the chopped chicken over the sauce, along with a sprinkling of the roasted corn, red onion, and jalapeño peppers. Sprinkle the grated mozzarella cheese over each pizza, and bake for 15-20 minutes. Or until the cheese is browning and bubbly. Might not even take that long. Just keep an eye on it!
4. Garnish with the watercress, and have some parmesan cheese on hand to sprinkle on! (<—I get excited about things.)
5. Makes two pizzas.

7.8.1.2

149

https://bevcooks.com/2018/04/rotisserie-chicken-roasted-corn-and-jalapeno-pizza/

Maybe add more jalapenos? Definitely.