When you can't decide between tacos or pizza, make this Chicken Taco Pizza! It's assembled and served like a pizza topped with everything you love about tacos, plus juicy, seasoned chicken. The best of both worlds!
Preheat oven to 500°F. Line a baking sheet with parchment paper. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Cook the chicken until it is golden and no longer pink, about 5 minutes.
2 teaspoons olive oil, 2 chicken breasts
Add the taco seasoning and taco sauce and continue cooking until the chicken is cooked through, about 5 more minutes. Set aside.
1 ounce taco seasoning, 8 ounces taco sauce
On a clean work surface, roll the pizza dough into a 10-12 inch circle or rectangle. Transfer the rolled out dough to the prepared baking sheet.
16 ounces pizza dough
Spread the refried beans onto the crust in an even layer. Top with ¾ of the cheese, the chicken, tomatoes, bell pepper, olives, and scallions. Sprinkle the remaining cheese on top.
16 ounces refried beans, 3 cups shredded Mexican cheese blend, ½ cup halved cherry tomatoes, ½ cup chopped green bell pepper, ¼ cup sliced olives, 2 scallions
Bake the pizza for 10-12 minutes until the cheese is melted and the crust is golden brown. Top with cilantro, sour cream, and serve.
fresh cilantro and sour cream
Video
Notes
Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.