Chicken Taco Pizza

This pizza was almost something entirely different. One of my toppings spoiled before I got to it so that pizza will just have to hit on my to-make list until I get to it next. I tossed the slimed produce and then thought: what in this fridge can become pizza? The answer: everything! I had chicken and then I spotted our favorite bean dip that got me thinking Mexican pizza! I’ve made Taco Pizza on a Tortilla Crust and Taco Pizza Topped with Salad but this one is different because it sports this unbelievable bean thing. It’s not quite a dip, not quite a salad. We eat it as a side dish or dip tortilla chips into it. So good.

The Three Bite Rule - Chicken Taco Pizza

Ingredients:

1 large chicken breast (or 2 small), cut into cubes
1-2 tbs taco seasoning
1/2 ball pizza dough
1/2 cup salsa
1/2 cup tomato sauce
6 oz shredded mozzarella/cheddar/jack cheese
1 cup 3 Bean Fiesta dip/salad
3 green onions, chopped
1 avocado or guacamole

Directions:

(make the 3 Bean Fiesta dip/salad in advance)
Cook the chicken in the taco seasoning until cooked through.
Preheat the oven and pizza stone if using one, to 400-degrees.
Roll the dough out to be a thin flat circle, or as close to that as you can get. Immediately place onto the pizza stone to cook slightly and to stop it from shrinking back to a ball. Poke a few holes into the dough.
Bake 15 minutes until lightly cooked and starting to brown. Then remove from the oven.
Top with tomato sauce & half of the salsa, cheese, chicken, and 3 bean fiesta. Then return it to the oven.
The Three Bite Rule - Chicken Taco Pizza
Bake 15-20 minutes until the cheese melts and the crust browns. Remove from the oven and let sit for 5 minutes before slicing. Top with green onion & remaining salsa.
The Three Bite Rule - Chicken Taco Pizza
Serve with avocado or guacamole & enjoy!
The Three Bite Rule - Chicken Taco Pizza
I liked this pizza. The tang of the 3 Bean Fiesta is really the wow factor. The sweet/acidic bite to it takes it from being just beans on a pizza to a whole different flavor. Plus, it has corn, green pepper, and onion to make it really taco-ish. I love it but 3 cans of corn, plus the other veggies, means you really need a few people eating it, or some solid plans for the leftovers. I use the leftovers on salad, on tacos/burritos/quesadillas, as a side dish, or still as dip. It is best a few hours after making it but everyone loves it and I can’t say enough good things about it.

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