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Tex-Mex Chicken-and-Bacon Pizza

Prep time 20 mins
Bake time 19 mins
Yield Makes 6 servings


  • Olive Oil Cooking Spray
  • 1 (13.8-ounce) can refrigerated pizza crust
  • 1/2 teaspoon ground cumin
  • 1 cup black bean-and-corn salsa
  • 1 cup (4 ounces) shredded sharp Cheddar Cheese
  • 1 cup diced cooked skinless chicken breasts
  • 4 slices bacon, diced
  • 1/2 red onion, thinly sliced and separated into rings
  • 1/2 cup diced seeded plum tomatoes
  • 1 cup (4 ounces) shredded mexican four-cheese blend
  • 2 small jalapeño peppers, sliced and seeded
  • 1 ripe avocado
  • 1 lime, halved
  • Sour cream
  • Chopped fresh cilantro

How to Make It

  1. Coat a 14-inch pizza pan lightly with cooking spray.

  2. Unroll pizza crust; press or pat onto prepared pan. Lightly coat dough with cooking spray; sprinkle with cumin.

  3. Bake at 425° for 7 minutes or just until crust begins to brown. Remove from oven, and reduce oven temperature to 375°.

  4. Spread salsa evenly over crust; sprinkle evenly with Cheddar cheese. Layer with chicken and next 5 ingredients.

  5. Bake at 375° for 9 to 12 minutes or until cheese melts.

  6. Slice avocado. Squeeze lime over slices. Arrange slices in a spoke design on pizza; dollop with sour cream, and sprinkle evenly with cilantro.