| 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 |
| 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. |
| No change. |
|
| Make this pizza your own by topping it with your favorite taco toppers. Try sliced olives, chopped avocado, fresh cilantro or pickled jalapeño slices. |
Nutrition Information:
580 ( 260); 29g ( 14g, 1g); 125mg; 1220mg; 43g ( 2g, 3g); 38g 20%; 8%; 30%; 20% 2 1/2 ; 1/2 ; 0 ; 4 ; 3 3