Chicken Taco Pizza Recipe

5 from 2 votes

This chicken taco pizza is loaded with Mexican seasoned chicken, refried beans, taco sauce, and lots of cheese, then baked in the oven. An easy 30-minute meal or appetizer!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main Course

Cuisine: American

Servings: slices

Calories: 427kcal

Author: Becky Hardin

Equipment

Baking Sheet

Ingredients

2 teaspoons olive oil
2 boneless, skinless chicken breasts cut into bite-size pieces*
1 ounce taco seasoning
8 ounces taco sauce **
16 ounces pizza dough ***
16 ounces refried beans 1 can
3 cups shredded Mexican cheese blend
½ cup halved cherry tomatoes
½ cup green bell pepper chopped
¼ cup sliced olives
2 scallions sliced

Optional Garnishes:

fresh cilantro
sour cream

Instructions

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 browned, about 5 minutes.
2 teaspoons olive oil, 2 boneless, skinless 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 rectangle or 10-12 inch circle. Transfer the rolled out dough to the prepared baking sheet. Spread the refried beans onto the crust in an even layer.
16 ounces pizza dough, 16 ounces refried beans
Top with ¾ of the cheese, the chicken, tomatoes, bell pepper, olives, and scallions. Sprinkle the remaining cheese on top.
3 cups shredded Mexican cheese blend, ½ cup halved cherry tomatoes, ½ cup 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, sour cream

Video

Notes

*This pizza can also be made with about 3 cups of any cooked or leftover chicken.

**This is a tomato and vinegar-based Mexican sauce that can be sweet, smoky, or spicy. It's different from salsa or hot sauce and is labeled as "taco sauce" at the store. I used the Ortega brand for this recipe.

***You can use a pre-made pizza crust instead of dough.

Tips:

The chicken should be fully cooked to 165F before adding it to the pizza.
I bake my pizza on a sheet pan for ease, and I like the way it crisps up the crust. You can use a pizza pan or stone instead.
I prefer a rectangular pizza, but you can make a round pizza instead.
Thoroughly spread the refried beans wherever you add the toppings. This helps create a barrier between the pizza dough and the toppings, preventing a soggy crust.

Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.

Nutrition