This chicken taco pizza was seriously delicious. And it was such a quick and easy weeknight meal for us, too; it came together in about 20 minutes, and tasted absolutely amazing. This is a really versatile recipe; you can add your favorite taco toppings, and even use the same preparation method for lots of different kinds of pizzas (Joe suggested buffalo-style and BBQ chicken versions; he was very excited about this prospect). We loved this version, though, and will be making it frequently!
Chicken Taco Pizza
source: adapted from Betty Crocker
1 12-inch pre-baked thin Italian pizza crust
1/2 cup refried beans
1/2 cup salsa
2 cups cooked shredded rotisserie chicken
2 cups shredded Mexican-style cheese blend
1/2 cup sour cream
Your favorite taco toppings: shredded lettuce, chopped tomato, sliced red onion, black olives, avocado
1/2 cup crushed Doritos
1. Heat oven to 450 degrees. Place pizza crust on a cookie sheet and spread refried beans over surface, stopping about 1 inch from the edges. Stir together salsa and chicken in a small bowl.
2. Spread chicken mixture over refried beans. Top with cheese. Bake 8-10 minutes or until cheese is melted and pizza is thoroughly heated.
3. Top with desired taco toppings, dollops of sour cream, and crushed Doritos. Cut into 8 wedges.