Chicken Taco Pizza
Three days until payday, and the meals become more and more creative. This was one of those. I adapted this recipe from the Whole Foods Market recipe. Although I liked the Whole Foods recipe better, I had a limited number of products on hand so I knew I was going to be adapting.
The result? A tasty pizza with mouth watering cheese and spicy taco flavor. This pizza is an easy one–and a good one!
CHICKEN TACO PIZZA
1 whole wheat pizza crust (or gluten free pizza crust)–I used whole wheat frozen rolls and rolled them out to a 12 inch pizza crust size, then baked at 350 degrees for 7 minutes.
1 cup cooked black beans
1 cup corn
2 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pkg taco seasoning
1/4 pound shredded mozzarella cheese (I used 1/8 pound mozzarella, 1/8 pound 2% cheddar)
1/2 cup tomatillo salsa (I only put this on 1/2 of the pizza in order to not make it too spicy for the kids).
1/4 cup cilantro (I subbed and used chopped lettuce from the garden–the kids like it better).
Set oven temp to 425 degrees. In the meantime, cook chicken and taco seasoning in 1/4 cup of water on medium heat until water is absorbed and chicken is no longer pink. Arrange the crust on a pizza stone, or on a large baking sheet. Spread tomatillo salsa on the pizza crust and cover it with half of the cheese. Top with beans, corn, chicken and remaining cheese and cook in oven approximately 15-20 minutes or until cheese is melted and lightly browned on the top.
Take pizza out of oven, and top with cilantro or lettuce before serving.
**Note: original recipe called for baking time to be 25 minutes. I cooked mine 20 minutes and it was slightly overbaked. I decreased the cooking time to 15-20 minutes because of this.