Everyone always goes crazy when I make this chicken taco pizza. Seriously, I’ve lost count of how many times I’ve been asked for the recipe after making it for game day or a potluck. And everyone is so surprised when they see how easy it is to make! I use pre-made pizza dough – making this a 30-minute meal from start to finish!
What’s in This Chicken Taco Pizza Recipe?
You won’t believe how simple this recipe is, yet it packs so much flavor! Oh, and there’s less than 10 ingredients. Believe me when I say it’s way better than any of your local takeout options!
Chicken: I use skinless chicken breasts chopped into bite-sized pieces, but chicken thighs also work well for this recipe. Olive Oil: This is used to cook the chicken before adding it to the pizza base. Taco Seasoning: Use your favorite store-bought mix or make your own using chili powder, cumin, paprika, garlic powder, onion powder, and oregano. Taco Sauce: This is a tomato and vinegar-based Mexican sauce that can be sweet, smoky, or spicy. It’s different from salsa or hot sauce and is labeled as “taco sauce” at the store. I used the Ortega brand for this recipe. Pizza Dough: Store-bought or homemade, both work well! Refried Beans: This will be used as a “sauce” on the pizza. Mexican Cheese Blend: Shredded cheese is always a must-have for any pizza. Toppings: Halved cherry tomatoes, chopped green bell pepper, sliced olives, and sliced scallions make this pizza taste just like a taco! Garnish with some cilantro and sour cream for a real treat.
Variations To Try
I usually cook the chicken fresh before preparing my taco chicken pizza, but I’ve also made this recipe using leftover chicken or rotisserie chicken. To do this, mix the taco seasoning and taco sauce in a bowl with the leftover chicken and add it to the pizza base as directed. This method won’t need olive oil since the chicken is already cooked. As for toppings, you can customize this pizza to your liking by adding or substituting different taco toppings. Diced red onion, corn, black beans, guacamole, and jalapeños are all delicious alternatives!
How to Store and Reheat
Chicken taco pizza lasts well in the fridge for 3 days when stored in an airtight container or wrapped in foil/plastic wrap. To reheat, pop it in the oven at 350°F for about 10-15 minutes, or microwave individual slices whenever you need a quick pizza fix.
Notes and Tips
The chicken should be fully cooked before adding it to the pizza. Thoroughly spread the refried beans wherever you add the toppings. This helps create a barrier between the pizza dough and the toppings, preventing a soggy crust. Don’t have taco seasoning on hand? You can make your own by combining 1/4 teaspoon onion powder, 1/2 teaspoon paprika, 1 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes (optional), 1 tablespoon chili powder, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1 teaspoon sea salt.
How to Make Chicken Taco Pizza Step by Step
Preheat the Oven: Line a baking sheet with parchment paper and set your oven to 500°F. Put the baking sheet to one side for now. Cook the Chicken: In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Cook 2 chicken breasts (diced) for about 5 minutes, or until there’s no pink inside and it has a golden-brown crust. Add the Sauce: Mix in 1 ounce taco seasoning and 8 ounces taco sauce into the skillet with the cooked chicken. Stir to evenly coat the chicken and let it cook for an additional 5 minutes. Remove the skillet from the heat and set aside. Prepare the Dough: Roll out 16 ounces of pre-made pizza dough onto a clean surface. Roll it into a rectangle or 10-12 inch circle – whichever shape you prefer. Carefully move the rolled pizza dough onto your previously prepared baking sheet. Top the Pizza: Evenly spread 16 ounces of refried beans across the pizza dough, leaving a slight border around the edges for the crust. Next, add about 2 cups of shredded Mexican cheese, 1/2 cup cherry tomatoes (halved), 1/2 cup green bell pepper (chopped), 1/4 cup olives (sliced), 2 scallions (sliced), and the cooked chicken. Top with the remaining 1 cup of shredded Mexican cheese. Bake: Put the pizza into the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is melted. Top with a few dollops of sour cream and fresh cilantro (optional), and enjoy!
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