I love pizza. I love tacos. Today I created a cool chicken taco pizza. Everything you love on a taco but made on a pizza crust served room temperature. Make the crust ahead or buy a premise crust and assemble in less than 10 minutes.
Pizza dough or use a pre-made crust
I purchased pizza dough at my grocery store bakery. I rolled it out on a lightly floured surface. I sprayed Pam on the pizza dough (or brush with oil) and baked it in a 400 degree oven on a stone for 15 minutes.
Cool completely. Make it the day or evening before.
1 8 ounce container of whipped cream cheese
2 Tablespoons of sour cream
1 Tablespoon of taco seasoning
Mix together and spread on cool pizza crust.
Shredded iceberg lettuce
Rotisserie chicken, shredded or cut in bite size pieces
Mexican cheese, grated
Pico de Gallo, I avoided adding the liquid
Chipotle Ranch Salad Dressing
Assemble pizza in layers, beginning with the shredded lettuce. Press down after adding each layer. Add chicken and Mexican grated cheese. I used fresh Pico de Gallo scattered on top of the cheese. I also added a drizzle of Chipotle Ranch Salad Dressing. This dressing some might consider spicy, you can substitute sour cream or guacamole or not use a topping on top of the Pico de Gallo. Enjoy!