Crispy Tex-Mex Chicken Pizza Recipe Is a Weeknight Winner
Wednesday (a.k.a hump day) at my house is pizza night. It’s the middle of the week and I want something fast and easy. While a call to the local pizza joint is always tempting, whipping up a pie at home doesn’t have to be a chore. Take this Tex-Mex Chicken Pizza recipe. It’s ready to eat in just 25 minutes. Plus, it’s even better than take-out.
To give it a south of the border spin, we spread taco sauce over store-bought crust. How fun is that-and talk about simple! These days most grocery stores carry rotisserie chicken. It’s super convenient. We shred the meat and use it as a topper. With all those prepared ingredients, we have time to add just a little flair. Simply cook shallots in a little olive oil until crisp and sprinkle over the finished pizza. They add toasty sweetness that takes this dish over the top. Give a go then let us know what you think.
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Ingredients
- 2 Tbs. olive oil
- 1 shallot, thinly sliced
- 1 (10 oz.) pkg. thin prebaked pizza crust (12")
- ½ cup taco sauce
- 11/2 cups shredded rotisserie chicken
- 1 cup shredded Mexican cheese blend (4 oz.)
- 1 small tomato, seeded and chopped
- ¼ cup fresh cilantro leaves
Instructions
Heat oven to 450°F. Line plate with paper towel. In small nonstick skillet, heat 2 tsp. oil over medium heat. Add shallot; cook, stirring frequently, until golden and crisp, 5–6 min. Drain on paper towel.
Meanwhile, place pizza crust on baking sheet; brush top with remaining 1 tsp. oil. Spread top with taco sauce, then sprinkle with 1 cup chicken and cheese. Sprinkle tomato and remaining ½ cup chicken over cheese.
Bake pizza on baking sheet, until cheese is melted and golden, 10 min. Top with shallot and cilantro.
Nutrition
- Calories: 456
- Total Fat: 19 gram
- Saturated Fat: 8 gram
- Protein: 22 gram
- Carbohydrates: 52 gram
- Fiber: 2 gram
- Cholesterol: 47 mg
- Sugar: 15 gram
- Sodium: 1,024 mg
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This story was originally published May 8, 2025 at 8:50 AM.