Pizza (Mexican Chicken)

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Serve Old El Paso Refried Beans and Salsa over Pillsbury refrigerated pizza crust for an easy Mexican pizza - ready in 30 minutes!

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  • 4

Ingredients

  • 1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
  • 1 Cup Old El Paso Refried Beans, stirred
  • 1/2 Cup Old El Paso Thick 'n Chunky Salsa
  • 1 1/2 Cups shredded hot pepper Monterey Jack cheese (6 oz)
  • 1 package (6 oz) refrigerated cooked southwestern-flavored chicken breast strips
  • 1/4 Cup diced plum (Roma) tomato

Preparation

Step 1

1)Heat oven to 425°F. Spray 12- or 14-inch pizza pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough to form 12-inch round. Bake about 8 minutes or until crust begins to brown.

2)Spread refried beans evenly over partially baked crust. Spread salsa over beans. Sprinkle with cheese, chicken and tomato.

3)Bake 9 to 12 minutes longer or until edges of crust are golden brown and cheese is melted. Cut into wedges to serve.

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