Grilled Chicken Pizza Mexicana

Grilled Chicken Pizza Mexicana

Purchased pizza crust, precooked chicken and shredded cheese make this one of the easiest pizzas you'll ever make.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

2
cups shredded taco-flavored cheese (8 ounces)
1
package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)
1 1/2
cups chopped cooked chicken
2
roma (plum) tomatoes, thinly sliced
1
small jalapeƱo chili, seeded and finely chopped
  1. Heat coals or gas grill for direct heat.
  2. Sprinkle cheese evenly over pizza crust. Top with remaining ingredients.
  3. Cover and grill pizza 4 to 6 inches from medium heat 8 to 10 minutes or until crust is crisp and cheese is melted. (If crust browns too quickly, place a piece of aluminum foil between crust and grill.)
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
An old vinyl tablecloth makes a good substitute grill cover. Attach fabric tape fasteners at the edges to hold the cover in place.
Variation
For individual pizzas, use two 6-inch ready-to-serve pizza crusts and simply divide ingredients equally between the two crusts. Grilling time should be about the same.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 675
    • (Calories from Fat 215 ),
  • Total Fat 24 g
    • (Saturated Fat 13 g,),
  • Cholesterol 105 mg;
  • Sodium 1010 mg;
  • Total Carbohydrate 78 g
    • (Dietary Fiber 3 g,
  • Protein 40 g;
Percent Daily Value*:
    Exchanges:
    • 5 Starch;
    • 3 Lean Meat;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.