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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Use leftover roast chicken for this, or buy a cooked chicken at the market. For an extra-special treat, top each baked slice with a dollop of sour cream and sliced avocado. Ingredients:
1 10-ounce purchased fully baked thin pizza crust |
1 3/4 cups grated sharp cheddar cheese |
2 cups roast chicken strips |
1/2 teaspoon ground cumin |
1/2 cup thinly sliced red onion |
6 tablespoons frozen corn kernels, thawed, drained |
6 tablespoons chopped fresh cilantro |
2 large jalapeño chilies, cut into thin rounds, seeded |
2/3 cup drained purchased refrigerated fresh salsa |
Directions:
1. Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.
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