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Ingredients
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    1  10  ounce package 
    prebaked thin Italian pizza crust (12 inch)
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    1/2  cup 
    Old El Paso® taco sauce
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    2   cups 
    chopped deli rotisserie chicken (from 2 to 2 1/2 pound chicken)
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    1 1/2  cups 
    shredded mozzarella and cheddar cheese blend (6 ounces)
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    1/2  cup 
    sour cream
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    1   cup 
    shredded lettuce
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    1   
    medium tomato, seeded, chopped (3/4 cup)
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    1/2  cup 
    crushed nacho-flavored tortilla chips

Directions
1.
Heat oven to 450 degrees F. On cookie sheet, place pizza crust. In small bowl, stir taco sauce and chicken.
2.
Spread chicken mixture over pizza crust, leaving 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.
3.
Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges.
Tips:

1.
Make this pizza your own by topping it with your favorite taco toppers. Try sliced olives, chopped avocado, fresh cilantro, or pickled jalapeno slices.
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