Mojo Black Bean-Chicken Pizza

Pizza toppers and chicken strips are marinated in a zesty dressing, then added to an easy refrigerated pizza crust.

By Pillsbury Kitchens

Updated August 27, 2008

Bake-Off® Contest 42, 2006

Ginny Solomon

Brooksville, Florida

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)

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.