Easy Mexican Chicken Pizza

Easy Mexican Chicken Pizza

Serve chicken, Old El Paso® Refried beans and salsa over Pillsbury® refrigerated pizza crust for an easy Mexican dinner - ready in 30 minutes!

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Pizza Bites
Try your favorite shredded cheese, such as Cheddar or Mexican blend, in place of hot pepper Monterey Jack cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 1600mg;
  • Total Carbohydrate 61g
    • (Dietary Fiber 4g,
    • Sugars 9g),
  • Protein 30g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.