1 package (10 oz) prebaked thin Italian pizza crust (12 inch) 1/2 cup Old El Paso® taco sauce 2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken) 1 1/2 cups shredded mozzarella and Cheddar cheese blend (6 oz) 1/2 cup sour cream 1 cup shredded lettuce 1 medium tomato, seeded, chopped (3/4 cup) 1/2 cup crushed nacho-flavored tortilla chips
1. Heat oven to 450°F. On cookie sheet, place pizza crust. In small bowl, stir taco sauce and chicken. 2. Spread chicken mixture over pizza crust, leaving 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated. 3. Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges. High Altitude (3500-6500 ft): No change.