Easy Mexican Chicken Pizza

 

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

• 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.