quick taco chicken pizza

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 146.1
  • Total Fat: 4.7 g
  • Cholesterol: 36.1 mg
  • Sodium: 199.0 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 16.7 g

View full nutritional breakdown of quick taco chicken pizza calories by ingredient


Introduction

This was a 'what you have in the fridge" recipe I tried one night that was a hit at our house. The two crusts (boboli) fed my hubby, 21 year old son and myself with a few slices left over. This was a 'what you have in the fridge" recipe I tried one night that was a hit at our house. The two crusts (boboli) fed my hubby, 21 year old son and myself with a few slices left over.
Number of Servings: 12

Ingredients

    2 eight inch bobli pizza crusts, wheat or white
    a nice pizza sauce, I entered the bobili as it sounded quite like the one we use which is local. I only use 1/4 cup per crust
    Mozzerella cheese, 1/2 cup shreded shared between pizza's
    Parmesan cheese, 3 tbs per pizza
    1 WHOLE fresh or 2 frozen skinless half breast pieces
    1 garlic clove mashed
    2 tbs cumin seed, OR 1 tbs cumin powder
    salt and peper to taste

Directions

Preheat oven to 450 degrees. Take chicken breasts, place in sauce pot, cover with water. Add cumin, salt, pepper and garlic clove. Bring to boil and cook until chicken is done (about 5 minutes if not frozen, 10 if using frozen breasts)
While chicken is cooking, prepare crusts with sauce spread all the way out to the edge. Add the Parmesan cheese.
When chicken is done, drain and place on a cutting board. Cut chicken into thin strips across the grain of the chicken. (as if for stir fry)
Arrange strips across top of pizza, cover with Mozzerella.
Bake until golden, approx 15 -20 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user TOADRESS.