Mexican Pizza

Adapted from Bridgford, Home Baking Collection

  • 1 lb frozen white bread dough, thawed
  • 1/2 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • 1 lb ground chicken breast
  • 1 1/4 ozs low-sodium taco seasoning mix
  • 1 cups cheddar cheese, shredded
  • 4 ozs Monterey Jack cheese, shredded
  • 16 ozs canned dark red kidney beans, drained
  • 4 ozs canned green chiles, diced
Preheat oven to 400. Prepare a 12" pizza pan with cooking spray; set aside. In a skillet, cook onions, bell peppers, and chicken. Cook until vegetables are tender and chicken is no longer pink. Stir in seasoning mix. Mix well and set aside. On a lightly floured surface, roll dough out to fit prepared pan. Place dough in pan, pressing to fit edges. Bake for 15 minutes. Remove from oven. Sprinkle half cup of each cheese over crust. Top with taco meat, beans, and chiles. Sprinkle with remaining cheese. Reduce oven temperature down to 375. Bake whole pizza for 20 minutes or until cheese is bubbly and crust edges are brown.
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Posted: 5/31/1998
Pizza
Rated by 0 users (0.00)
WW Points* : 5.51
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 272
Calories from Fat 75 (28%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 41g 14%
Sodium 580mg 24%
Potassium 0mg 0%
Total Carbohydrate26g 9%
Dietary Fiber 3g 12%
Sugars 3g
Protein 17g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.