Easy Mexican Chicken Pizza

(4)
  2 reviews

1
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1
cup Old El Paso™ Refried Beans, stirred
1/2
cup Old El Paso™ Thick 'n Chunky Salsa
1 1/2
cups shredded hot pepper Monterey Jack cheese (6 oz)
1
package (6 oz) refrigerated cooked southwestern-flavored chicken breast strips
1/4
cup diced plum (Roma) tomato

Directions

  1. 1 Heat oven to 425°F. Spray 12- or 14-inch pizza pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough to form 12-inch round. Bake about 8 minutes or until crust begins to brown.
  2. 2 Spread refried beans evenly over partially baked crust. Spread salsa over beans. Sprinkle with cheese, chicken and tomato.
  3. 3 Bake 9 to 12 minutes longer or until edges of crust are golden brown and cheese is melted. Cut into wedges to serve.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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