Tex-Mex Chicken-and-Bacon Pizza |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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BRAND WINNER OSCAR MAYER Ready To Serve Bacon. Ingredients:
olive oil cooking spray |
1 (13.8-ounce) can refrigerated pizza crust |
1/2 teaspoon ground cumin |
1 cup black bean-and-corn salsa |
1 cup (4 ounces) shredded sharp cheddar cheese |
1 cup diced cooked skinless chicken breasts |
4 slices bacon, diced |
1/2 red onion, thinly sliced and separated into rings |
1/2 cup diced seeded plum tomatoes |
1 cup (4 ounces) shredded mexican four-cheese blend |
2 small jalapeño peppers, sliced and seeded |
1 ripe avocado |
1 lime, halved |
sour cream |
chopped fresh cilantro |
Directions:
1. Coat a 14-inch pizza pan lightly with cooking spray.
2. Unroll pizza crust; press or pat onto prepared pan. Lightly coat dough with cooking spray; sprinkle with cumin.
3. Bake at 425° for 7 minutes or just until crust begins to brown. Remove from oven, and reduce oven temperature to 375°.
4. Spread salsa evenly over crust; sprinkle evenly with Cheddar cheese. Layer with chicken and next 5 ingredients.
5. Bake at 375° for 9 to 12 minutes or until cheese melts.
6. Slice avocado. Squeeze lime over slices. Arrange slices in a spoke design on pizza; dollop with sour cream, and sprinkle evenly with cilantro.
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