Mini Chicken Taco Pizzas
Ingredients
- 1 (10-oz) can refrigerated thin-crust pizza dough
- 1 (8-oz) pkg shredded Mexican-blend cheese, divided
- 2 cups shredded rotisserie chicken
- 1⅓ cups refrigerated mild chunky salsa, divided
- 1 tsp ground cumin
- 1 (8-oz) carton sour cream
- ⅓ cup fresh cilantro leaves
Instructions
- Preheat oven to 425°F. Unroll pizza dough onto a lightly greased large baking sheet; press into a 14- x 10-inch rectangle. Using a pizza roller, cut dough into 2-inch squares.
- Sprinkle 1 cup cheese on dough squares. Bake 8 minutes.
- Meanwhile, stir together chicken, ⅓ cup salsa, and cumin in a bowl. Season with salt and pepper, if desired. Spoon chicken mixture over cheese on partially-baked crust. Sprinkle with remaining cheese.
- Return baking sheet to oven, and bake 8 minutes longer or until edges are golden brown.
- Top mini pizzas with sour cream, 1 cup salsa, and cilantro. Serve immediately.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
252
|
252
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 18 | 18 |
| Carb (g) | 20 | 20 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 513 | 513 |
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