Chicken Taco Pizza

Chicken Taco Pizza

It's 1, 2, 3, pizza! Make it with a prebaked crust, rotisserie chicken and favorite toppers.

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
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:

1 Serving (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*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 4 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.