I was looking for quick and easy pizza to make for dinner and I came upon this recipe for a Mexican pizza. This recipe came from Pillsbury cook book that I own. I decided to give it a try and it turned out absolutely delicious! I used regular Monterey Jack cheese instead of a hot pepper Monterey Jack cheese and added green chilis.
This Southwestern Chicken Pizza took me less than a half an hour to make and after working all day, that is a huge plus. There are always a few hungry mouths ready and anxious for dinner!
Southwestern Chicken Pizza
Cook time
Total time
Author: Sugar n' Spice Gals
Recipe type: Pizza
Serves: 8 slices
Ingredients
- 1 (10 oz.) can Pillsbury Refrigerated Pizza Crust
- 1 cup, (or 1 can if you like more) refried beans. (Make sure to stir them up first.)
- ¾ cup thick and chunky salsa
- 1½ to 2 cups grated Monterey Jack cheese. (Pepper Jack would be good)
- 1 (6oz.) package frozen southwestern flavored fully cooked chicken strips, thawed.
- 1-2 Tbsp. diced green chilis.
- 2 diced Italian plum tomatoes.
Instructions
- Heat the oven to 425 degrees. Spray a 12-14 inch pizza pan with cooking spray. Unroll the pizza dough and place in the center of the pan and press out the dough with your hands till you have a 12 inch round crust. (This is easiest is you make sure the dough is really cold)
- Bake the crust for 8 minuts or until the crust begins to to brown.
- Remove the crust and spread the beans over it. Spread the salsa over the beans. Sprinkle with the cheese and layer the chicken, diced green chilis and diced tomatoes over the cheese.
- Return the pizza to the oven and bake for another 9-12 minutes or until the edges of crust are golden brown and the cheese is melted.
- Cut into wedges and serve!
The Sugar n' Spice Gals have made it their mission to make cooking simple, delicious and fun.
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