Chicken Nacho Pizza

Chicken Nacho Pizza

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  Fleischmann’s®

“Have leftover chicken from the night before? That can easily be substituted for the fajita strips! Kids will love this gooey pizza!”

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Ingredients

Adjust Servings

Original recipe yields 1 (12-inch) pizza

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Directions

  1. Preheat oven to 425 degrees F.
  2. Combine 1 cup flour, cornmeal, undissolved yeast and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing toppings. (If using RapidRise Yeast, let dough rest at this point for at least 10 minutes.)
  3. Combine chicken, process cheese, diced tomatoes and chiles, 1 cup crushed tortilla chips and 1/3 cup salsa in a medium mixing bowl.
  4. Roll dough into 12-inch circle; place in greased pizza pan; sprinkle with additional cornmeal, if desired. OR, pat dough with floured hands, pressing gently to fill greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough; prick surface with fork.
  5. Spread chicken mixture evenly over crust. Bake on lowest oven rack 12 to 15 minutes until center is set and crust is golden brown.
  6. Top with remaining chips and salsa, lettuce and sour cream.

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Review (1)

Rate This Recipe
arileyj
2

arileyj

first off I wanted to say that I only made this for the pizza crust...meaning I didn't do their toppings. I was looking for more of a cornmeal tasting pizza crust that I've had store bought that I can't find anymore but all in all it was good! so I gave it 4 stars.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 660 cal
  • 33%
  • Fat
  • 26.8 g
  • 41%
  • Carbs
  • 63.9 g
  • 21%
  • Protein
  • 42.3 g
  • 85%
  • Cholesterol
  • 140 mg
  • 47%
  • Sodium
  • 3135 mg
  • 125%

Based on a 2,000 calorie diet

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