Tuesday, April 13, 2010

Chicken Taco Pizza - Serves 4

Another quick and easy recipe for busy families. It also makes great leftovers should you want to make extra. And, if you're busy like we are, makes for a great breakfast. Always gets the kids off to a good start in the a.m. "Pizza for breakfast!"

(I get these items at Whole Foods, particularly the pizza dough. I think Baboli is gross. So, if you don't want to make your own dough, get it here!)

1 frozen Whole Foods organic wheat pizza crust, thawed
1/2 cup premade tortilla salsa, plus more for serving
1/4 lb part skim mozzarella, shredded (cheaper to buy a block and shred yourself)
1 cup, no salt added black beans, rinsed and drained
1 cup frozen yellow corn, thawed
1 1/2 cups of shredded rotisserie chicken (use the rest for a great sandwich!)
1/4 cup chopped cilantro

Preheat the oven to 425. Arrange the crust on a pizza stone or a large baking sheet. Spread salsa over crust then sprinkle with half of the cheese. Top with beans, corn, chicken and remaining cheese and bake until crust is crisp and cheese is bubbly, about 25 minutes. Sprinkle with cilantro, cut into 8 pieces and serve with more salsa on the side.

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