INGREDIENTS
1/4
cup chopped fresh cilantro or parsley
1/4
cup mojo criollo marinade (Spanish marinating sauce) or zesty Italian dressing
1/2
small red onion, cut into very thin strips
1/4
teaspoon kosher (coarse) salt
1/8
teaspoon cracked black pepper
1
can (15 oz) Progresso® black beans, drained, rinsed
1
package (6 oz) refrigerated grilled chicken strips
1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
3/4
cup shredded Monterey Jack cheese (3 oz)
3/4
cup shredded mozzarella cheese (3 oz)
DIRECTIONS
1
Heat oven to 400°F. In medium bowl, mix cilantro, marinade, onion, salt, pepper, beans and chicken. Let stand 10 to 15 minutes to marinate.
2
Meanwhile, lightly spray or grease large cookie sheet (use dark pan for thin crust). Unroll dough on cookie sheet. Starting at center, press dough into 15x11-inch rectangle.
3
Spread chicken mixture over dough to within 1/2 inch of edges. Sprinkle both cheeses over top.
4
Bake classic crust 18 to 22 minutes, thin crust 16 to 20 minutes, or until crust is golden brown around edges and cheese is melted. Cut into 8 servings.
High Altitude (3500-6500 ft)
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