Mexican Chicken Pizza

Everyone loves Mexican food and pizza, so why not combine the two?!?

This Mexican Chicken Pizza might be one of my all-time favorite recipes! It’s perfect for casual entertaining on the patio, but it’s also a great option on a busy weeknight since it only requires 10 minutes of hands-on work from you.

This is the first of three recipes that I’m sharing for how to use The Best (and Easiest) Grilled Chicken to make three completely different 10-minute meals. Be sure to let me know if you try this out, and stay tuned for two more 10-minute chicken dinner ideas coming soon!

serves 3 to 5

This is a perfect recipe to up leftover grilled or baked chicken. I’m partial to The Best (and Easiest) Grilled Chicken, but another quick option is to buy a deli rotisserie chicken.

INGREDIENTS

1 lb refrigerated pizza dough
⅛ cup whole wheat flour
1 Tbsp. extra virgin olive oil
½ tsp flaky salt
½ tsp garlic powder
½ cup enchilada sauce, divided
2 cups shredded cooked chicken breast
2 cups shredded cheddar Mexican blend cheese
⅓ cup black beans, drained and rinsed
¼ cup green onions

METHOD

Preheat oven to 450 F.
On a lightly floured surface, roll out the dough, adding additional flour as needed to prevent sticking.
Place dough on lightly oiled pan or baking stone. Sprinkle garlic powder and flaky salt around edge of crust. Spread ¼ cup enchilada sauce over crust, leaving room around ½ to 1-inch edge
Combine remaining ¼ cup enchilada sauce with chicken, tossing to coat. Arrange chicken across sauce on crust. Sprinkle with cheese and black beans.
Cook at 450 F for about 10 to 12 minutes, or until crust is golden. Top with chopped green onions before serving. Cut into 8 slices.

NUTRITION

8 slices (nutrition per slice):

317 Cal | 11g Fat, 5g Sat Fat | 24g Protein | 30g Carb, 2g Fiber, 2g Sugar (0g Added Sugar) | 511mg Sodium

Mexican Chicken Pizza