Chicken Enchilada Rectangle Pizza
All your favorite flavors of the Southwest in a pizza-like tart. Use leftover chicken or buy ready-cooked and diced from the supermarket. The perfect light meal or appetizer!
Ingredients:
- vegetable pan spray
- 1 package (13.8 ounces) refrigerated pizza crust
- 4 ounces cooked chicken , finely chopped (about 1 cup)
- 1/2 cup refried beans
- 1/2 cup chunky salsa
- 1/2 cup frozen corn kernels
- 1/4 cup sliced pitted ripe black olives
- 2 green onions , thinly sliced
- 2 tablespoons diced red bell pepper
- 1 teaspoon southwest seasoning mix
- 1 clove fresh garlic , finely minced
- 1 cup (4 ounces) shredded Colby-Jack cheese , divided
Makes:
Serves 6.
Tools:
- Rectange Tart Pan
- Easy-Add Rolling Pin Add to shopping list Rolling Pin
Instructions:
Step 1
Preheat oven to 400°F. Lightly spray rectangle tart pan with vegetable pan spray. Roll out pizza crust to line tart pan. Press crust into base and up sides of pan. Trim away excess dough and reserve for another use. Bake 8-10 minutes. Remove pizza crust from oven to cooling rack.
Step 2
Meanwhile, combine chicken, beans, salsa, corn, olives, green onions, bell pepper seasoning mix, garlic and 1/2 cup shredded cheese in large bowl. Spread mixture evenly over crust. Sprinkle with remaining 1/2 cup cheese.
Step 3
Bake 10-12 minutes or until cheese is melted and crust is golden brown. Remove from oven to cooling rack; cool 5-8 minutes. Remove from pan to serving platter. Cut into squares and serve immediately.
