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Ingredients
  • 1 package
    (10 ounces) 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
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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:
Make this pizza your own by topping it with your favorite taco toppers. Try sliced olives, chopped avocado, fresh cilantro, or pickled jalapeno slices.

Nutrition information
Per serving: 1 Serving (2 Wedges): Calories 580 (Calories from Fat 260), Total Fat 29g (Saturated Fat 14g, Trans Fat 1g), Cholesterol 125mg; Sodium 1220mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 3g), Protein 38g; Percent Daily Value: Vitamin A 20.00%; Vitamin C 8.00%; Calcium 30.00%; Iron 20.00%; Exchanges: 2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 3 Fat; Carbohydrate Choices: 3 Percent Daily Values are based on a 2,000 calorie diet
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