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  • 1 10 ounce package prebaked thin Italian pizza crust (12 inch)
  • 1/2 cup Old El Paso® taco sauce
  • 2 cups chopped deli rotisserie chicken (from 2 to 2 1/2 pound chicken)
  • 1 1/2 cups shredded mozzarella and cheddar cheese blend (6 ounces)
  • 1/2 cup sour cream
  • 1 cup shredded lettuce
  • 1 medium tomato, seeded, chopped (3/4 cup)
  • 1/2 cup crushed nacho-flavored tortilla chips
Heat oven to 450 degrees F. On cookie sheet, place pizza crust. In small bowl, stir taco sauce and chicken.
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.
Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges.
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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