Mexican Chicken Pizza
1 prepared pizza crust or thawed frozen bread dough (see note)
8-ounce package cream cheese (low-fat is fine)
1 t. cumin
About 1 1/2 C. cooked chicken breast or store- bought rotisserie or left-over — shredded
1 1/2-2 C. shredded Cheddar cheese
3 to 4 fresh tomatoes, chopped
Optional: cilantro, chopped fresh or dried
Preheat oven to 400° F. While oven heats, combine cream cheese and cumin. Shred chicken and chop tomatoes (if the tomatoes are hard and juiceless, use 1 to 1 1/4 cups of salsa).
When oven is hot, brush prepared crust with olive oil and bake 5 minutes. Remove from oven.
Spread cream cheese mixture evenly over crust. Top with chicken, cheddar cheese and tomatoes. Sprinkle cilantro over all. Bake 5 to 7 minutes until cheese is melted.
Note: If using frozen bread dough: Grease pizza pan or 13-by-9-inch pan with olive oil. Dust with flour. Roll out dough and press into pan. Brush with olive oil and bake for 8 to 10 minutes or until lightly browned. Remove from oven and follow above steps.
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