• 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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