Chicken Taco Pizza

We usually have pizza either Friday or Saturday night. For some reason we didn't this past week, so we had it last night. We also always have the same kind.....deluxe with everything. I came across this recipe last week and decided to give it a go. I've actually seen quite a few different pizza recipes I'd like to try.

I used mild taco sauce since my husband doesn't like anything hot or spicy. If he wasn't eating it, I would certainly go with a hotter, spicier sauce. 

I would definitely make this again since we both loved it. The only other ingredients I would add would be some chopped onion and green pepper. I didn't even think about them until after we were done eating. I used a Boboli crust and baked it on my baking stone. Next time I would just put the crust directly on the rack so that it was a little crisper.  I thought all the flavors were wonderful together. It was almost like eating a taco salad.

Chicken Taco Pizza

(adapted from Betty Crocker)

1 package (10 oz) thin Italian pizza crust (12-inch)

1/2 cup taco sauce

2 cups chopped deli rotisserie chicken

1-1/2 cups shredded mozzarella and Cheddar cheese blend (6 oz)

1/2 cup sour cream

1 cup shredded lettuce

1 medium tomato, seeded, chopped (3/4 cup)

1/2 cup crushed nacho-flavored tortilla chips

Heat oven to 450°F. On cookie sheet, place pizza crust. In a small bowl, stir together the taco sauce and chicken. 

Spread chicken mixture over pizza crust, leaving a 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.

Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges.

This post is linked to these parties: Inspiring Creativity, What I Whipped Up Wednesday

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