Chicken Taco Pizza

Who wouldn't love this idea of mixing Mexican and Italian to create such a yummy meal!   Unlike most pizzas, this is actually nutritious enough to be served alone!

Recipe from Whole Foods

Ingredients

1 whole wheat pizza crust

1-2 T. extra virgin olive oil (Calavita)
1/2 cup salsa
1/4 pound mozzarella, shredded
1 cup no-salt-added black beans, rinsed and drained (Eden Organic - bpa free)
1 cup frozen yellow corn, thawed

2 Green Onions, chopped (optional)
1 boneless, skinless grilled chicken breast, cooked and chopped (I just used some leftover rotisserie chicken)
1/4 cup chopped cilantro

Method

Preheat oven to 425°F. Arrange crust on a pizza stone or a large greased baking sheet. First drizzle crust with a bit of extra virgin olive oil.  Next, spread salsa over crust and sprinkle with remaining toppings. Top with shredded cheese and bake until bubbly, about 25 minutes or follow package directions on the package of your pizza crust.  After the pizza is baked, sprinkle with fresh cilantro.  (Whoops!  I put the cilantro on before placing the pizza in the oven.)