Chicken Pizza Mexicana

Chicken Pizza Mexicana

Prep Time:
20 Min
Start to Finish:
20 Min
Servings:
4 Serving
Print:
8.5 x 11 6 x 4

Ingredients

  • 2 cups shredded taco-seasoned cheese blend (8 oz)
  • 1 package (14 oz) prebaked original Italian pizza crust (12 inch)
  • 1 1/2 cups chopped cooked chicken
  • 2 plum (Roma) tomatoes, thinly sliced
  • 1 small jalapeño chile, seeded, finely chopped

Directions

  1. Heat gas or charcoal grill. Sprinkle cheese evenly over pizza crust. Top with remaining ingredients.
  2. Place pizza on grill over medium heat. Cover grill; cook 8 to 10 minutes or until crust is crisp and cheese is melted. (If crust browns too quickly, place a piece of aluminum foil between crust and grill.)

Additional Directions

Prep Guide and Tips:
For mini pizzas, use two 6-inch prebaked crusts and simply divide ingredients equally between the two crusts. Grilling time should be about the same. Keep a spray bottle filled with water near the grill. Use it to douse any flare-ups that might occur.

Nutrition Facts

Nutritional Information Per Serving; 1 Serving:

Calories:
610  
Calories From Fat:
210 
Total Fat:
23g 
Cholesterol:
105mg 
Sodium:
890mg 
Potassium:
350mg 
Protein:
37g  
Vitamin A:
15% 
Vitamin C:
4% 
Calcium:
30% 
Iron:
25%