Southwest Chicken Pizza

If you like a little more heat, use Monterey Jack cheese with jalapeño peppers and sprinkle with crushed red pepper. Serve with salsa.

Yield: 8 servings (serving size: 1 slice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 183
  • Fat: 7.0g
  • Saturated fat: 3.6g
  • Protein: 12.3g
  • Carbohydrate: 17.5g
  • Cholesterol: 26mg
  • Iron: 1.2mg
  • Sodium: 458mg
  • Calories from fat: 34%
  • Fiber: 0.6g
  • Calcium: 201mg


  • 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • 1 (6-ounce) package Southwest-flavor grilled chicken breast strips, coarsely chopped
  • 1/2 cup thinly sliced red onion
  • 1/3 cup frozen whole-kernel corn, thawed and drained
  • 1 jalapeño pepper, seeded and chopped
  • 2 tablespoons chopped fresh cilantro


  1. Preheat oven to 450°.
  2. Place pizza crust on an ungreased baking sheet. Sprinkle 1/2 cup cheese evenly over crust, leaving a 1/2-inch border around edges. Top with chicken and next 3 ingredients. Sprinkle with 1/2 cup cheese.
  3. Bake at 450° for 8 to 10 minutes or until cheese melts. Sprinkle with cilantro. Cut into 8 slices.
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