Santa Fe Chicken Pizza with Fresh Guacamole

Ingredients

 * 2 Unbaked pizza shells (9-inch)
 * Pickled Red Onion - Recipe Follows
 * 2 Cups Mozzarella cheese, shredded
 * Grilled Chicken - Recipe follows
 * Fresh Tomato Salsa - Recipe follows
 * Fresh Guacamole - Recipe follows
 * ½ Cup Sour cream
 * 2 Tbsp Chopped cilantro

Directions
JUST BEFORE SERVICE

Scatter half the onion mixture over each pizza shell; top each with 3/4 cup cheese.

Layer each with half the chicken and 1/4 cup cheese.

Bake at 500°F until the crust browns and the cheese at the center is bubbly, about 10 minutes.

Garnish each hot pizza with half the salsa, guacamole, sour cream and cilantro.

Pickled Red Onion

Melt 1-1/2 tablespoons butter over medium-high heat; add 1 small red onion sliced 1/8-inch thick, stirring, until it just begins to brown, about 3 minutes. Add 1/4 teaspoon red wine vinegar; reduce heat to medium-low and continue cooking for 10 minutes, stirring to prevent scorching. Add 1 teaspoon soy sauce and cook and stir 5 to 10 minutes longer.

Grilled Chicken

Combine 2 tablespoons olive oil, 1 tablespoon chopped fresh cilantro, 1 tablespoon fresh lime juice, 1-1/2 teaspoons soy sauce, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon honey and pinch of cumin. Marinate 2 (5 ounces each) boneless, skinless chicken breast halves for 15 minutes. Grill chicken, turning once, until browned and just firm to the touch, about 5 minutes per side. Chill. Cut into 1/2-inch cubes; reserve.

Fresh Tomato Salsa

Combine 3 Roma tomatoes (cut into 1/2-inch dice), 1 tablespoon chopped fresh cilantro, 2 teaspoons fresh lime juice, 1 teaspoon minced garlic, 1/2 teaspoon minced jalapeno pepper and salt to taste. Allow flavors to marry for 1/2 hour. Strain to remove excess liquid; reserve.

Fresh Guacamole

Roughly mash 1 (8 ounces) California Avocado. Stir in 1 tablespoon chopped green onion, 1 teaspoon fresh lime juice, 1/2 teaspoon minced jalapeno pepper and salt to taste; reserve.