• 4servings
  • 30minutes
  • 500calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsZinc, Copper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

  2. 1 cup Old El Paso® Refried Beans, stirred

  3. 1/2 cup Old El Paso® Thick 'n Chunky Salsa

  4. 1 1/2 cups shredded hot pepper Monterey Jack cheese (6 oz)

  5. 1 package (6 oz) refrigerated cooked southwestern-flavored chicken breast strips

  6. 1/4 cup diced plum (Roma) tomato

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Spray 12- or 14-inch pizza pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough to form 12-inch round. Bake about 8 minutes or until crust begins to brown.

  2. Spread refried beans evenly over partially baked crust. Spread salsa over beans. Sprinkle with cheese, chicken and tomato.

  3. Bake 9 to 12 minutes longer or until edges of crust are golden brown and cheese is melted. Cut into wedges to serve.


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