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Chicken Taco Supreme Pizza

Author Rebecca Lindamood

Ingredients

  • One batch of The Best Pan Pizza Dough prepared and risen in 2 well-oiled cast-iron skillets or 8-inch cake pans according to instructions
  • 2 1/2 cups of leftover Slow-Cooker Honey Sriracha Barbecue Chicken OR Slow-Cooker Shredded Chicken for Recipes tossed with taco sauce and/or hot sauce to taste
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Pepper Jack cheese

Toppings:

  • shredded iceberg lettuce
  • chopped fresh tomatoes
  • chopped fresh cilantro
  • sliced ripe avocados
  • Fritos

Instructions

  • Preheat oven to 550°F.
  • Divide the shredded chicken evenly between the two pans of dough and spread it around. Sprinkle each pizza with a 1/2 cup of the mozzarella, 1/2 cup of the Cheddar, and 1/2 cup of the Pepper Jack cheese. Bake for 12 to 20 minutes, depending on how done you like your pizzas. Remove the pizzas from the oven and use a flexible spatula to ease around the edges of the pizza, then use it to gently scoot under the pizza and transfer it to a cutting board. Let it cool for at least 5 minutes before slicing. After slicing, top with the shredded lettuce, tomato, onion, avocado, cilantro, and Fritos. Serve immediately.
  • If you have leftovers, they store best if you remove the chips and vegetables. You can reheat the pizza and re-top with leftover vegetables!