Chipotle Roasted Chicken &Vegetable Pizza

In my menu recap from last week, I described this recipe as follows:

This “pizza” was really tasty with a lot of different flavors. I say “pizza” with quotes because it isn’t your typical pizza. No hot, melty cheese, or your regular pizza sauce or toppings. I would say this is more of a flat bread than a pizza, regardless, it’s delicious.

Here’s what you’ll need:

• 1 yellow bell pepper
• 1 red bell pepper
• 1 green bell pepper
• 1½ cups corn (fresh or frozen)
• 2 tablespoon olive oil
• Salt and pepper
• 8 oz Philadelphia 1/3 less fat Cream Cheese, room temperature
• ¼ Chipotle sauce plus two tablespoons for divided use
• 4 Pieces of Naan Bread
• 2 cups cubed chicken breast, cooked
• ¼ cup cilantro

Start by dicing the peppers and measuring out your corn.

Place both on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt & pepper.

Bake at 425 degrees  for 20 minutes. While baking, whisk the cream cheese  and chipotle sauce in a bowl, until combined.

When the veggies are done baking, place the baking sheet underneath the broiler for 3-4 minutes to finish. Set aside.

To assemble your “pizzas,” spread the chipotle cream cheese onto the naan bread.

Next, layer on some of the roasted vegetables.

The next few layers will be: cilantro, cubed chicken and then more cilantro on top.

Finally, drizzle remaining two tablespoons of chipotle sauce over the top and serve.

The only thing I will do differently next time is maybe add some crumbled goat cheese – I think it’d add to the creaminess and zesty taste.