Mexican Chicken Pizza
- 2 tsp. oil
- 1 Tbsp. cornmeal
- 1 (10 oz.) can Pillsbury refrigerated All-Ready pizza crust
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1/4 tsp. garlic salt
- 1/2 c. chopped tomato
- 1/4 c. sliced black olives
- 1/4 c. finely chopped onions
- 2 to 3 Tbsp. chopped green chilies
- 6 oz. (1 1/2 c.) shredded Monterey Jack cheese
- 4 oz. (1 c.) shredded Cheddar cheese
- 1 avocado, peeled and sliced
- salsa
- Heat oven to 425u0b0.
- Grease 12-inch pizza pan with oil; sprinkle with cornmeal.
- Unroll dough; press in greased pan.
- In large bowl, combine chicken, chili powder, cumin and garlic salt. Mix well.
- Spoon chicken evenly over dough; top with tomato, olives, onions, green chilies, Monterey Jack and Cheddar cheese. Bake at 425u0b0 for 20 to 24 minutes or until golden brown.
- Serve topped with avocado slices and salsa.
- Makes 4 to 6 servings.
oil, cornmeal, pizza crust, chili powder, cumin, garlic salt, tomato, black olives, onions, green chilies, shredded monterey jack cheese, cheddar cheese, avocado, salsa
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075833 (may not work)