Taco Chicken Pizza
Pizza may have originated in Italy, but
once it hit these shores, it became fair
game for all sorts of American
interpretations. Here it reflects a Tex-Mex
influence with salsa, refried beans and
poblano chiles.
MAKES: 6 servings
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Ingredients:
* Pizza crust, parbaked,12”, commercially prepared 1@
* Olive oil as needed
* Salsa, thick and chunky, mild, commercially prepared 2/3cup
* Refried beans, canned 2/3c
* Taco seasoning, dried 2Tbsp
* Tyson Fully Cooked Mesquite Chicken, natural proportioned strips, frozen 6oz.
* Tomatoes, fresh, chopped 1/2cup
* Pepper Jack Cheese, shredded 1 1/2cups
* Poblano chiles, fresh, slivered 1/4cup
Directions:
1. Place crust on a lightly oiled bking
sheet or pizza pan. Lightly brush top
surface with oil.
2. Combine salsa, refried beans and taco
seasoning in a bowl, mix thoroughly.
Spread evenly over crust.
3. Arrange chicken over salsa mixture.
4. Layer fresh chopped tomatoes over
chicken.
5. Evenly distribute shredded cheese over
tomatoes.
6. Arrange Poblano chiles over cheese.
Bake in a preheated conventional oven at
400◦ F for 18 to 20 minutes or until crust
is crisp and golden. Or bake in preheated
convection oven at 375◦ for 10 to 12
minutes. Remove from oven. Slice into
wedges and serve immediately.
Nutrients:
Portion One-sixth of a 12” pizza.
NUTRITIONAL DATA/portion:
Calories 320
Protein 18g.
Fat 16g.
Carbohydrate 26g.
Cholesterol 55mg.
Sodium 850mg
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