Chicken Taco Pizza

By melanieroe

Prep Time: 20 min
Total Time: 30 min

Nutrition Information:
1 Serving (2 Wedges): Calories 580 (Calories from Fat 260); Total Fat 29g (Saturated Fat 14g, Trans Fat 1g); Cholesterol 125mg; Sodium 1220mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 3g); Protein 38g Percent Daily Value*: Vitamin A 20%; Vitamin C 8%; Calcium 30%; Iron 20% Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 3 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 package (10 oz) prebaked thin Italian pizza crust (12 inch)
• 1/2 cup Old El Paso® taco sauce
• 2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
• 1 1/2 cups shredded mozzarella and Cheddar cheese blend (6 oz)
• 1/2 cup sour cream
• 1 cup shredded lettuce
• 1 medium tomato, seeded, chopped (3/4 cup)
• 1/2 cup crushed nacho-flavored tortilla chips
• Side: chips and queso

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 450°F. On cookie sheet, place pizza crust. In small bowl, stir taco sauce and chicken.
2. Spread chicken mixture over pizza crust, leaving 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.
3. Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges.
High Altitude (3500-6500 ft): No change.