Monday, May 12, 2014

Taco Salad Pizza

This was so yummy! I made it yesterday for my mom's Mother's Day lunch. We all really enjoyed it. It's this great Mexican style pizza that's baked then topped with lettuce and your favorite taco salad toppings. We made the taco salad pizza with chicken but it would be great with seasoned ground beef or shredded pork too. Nate and I decided it's a great light Mexican meal that we will be making again and again! I hope you enjoy it too. I saw the idea over at Lauren's Latest.

1 tube Pillsbury pizza crust*
2 chicken breasts cooked and shredded**
1 cup black beans, drained and rinsed
1 cup salsa
1 cup shredded cheddar cheese
shredded lettuce
pico de gallo
sliced olives
crunched up tortilla chips
any other of your favorite taco salad toppings

Line a baking sheet with tin foil and then spray with non-stick spray. Spread out the pizza dough to fit the pan. Par-bake the crust at 400 degrees for 8 minutes. Then top with salsa, black beans, chicken, and cheese. Return to oven and bake another 8-10 minutes or until crust is golden brown on bottom. Remove from oven. Slice into 8 pieces. Top your slice with shredded lettuce and your favorite toppings and enjoy!

Here's what the pizza looks like before topping.

*We used a store bought dough for convenience. You could absolutely use homemade dough. The instructions I included are for the Pillsbury dough. I do recommend par-baking the crust though.

**This is our all time favorite rub to use on chicken for a great Mexican flavor. I just put a little olive oil on the chicken then season with the rub. I bake my chicken breasts, let them cool for 15 minutes then shred them.

Rub Recipe:
2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Store in an airtight container.

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