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Tex-Mex Chicken Pizza

Crisp shallots add toasty sweetness to this taco-inspired dish that comes together fast with rotisserie chicken and a pre-baked crust.

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4 servings

Total Time

Cook Time


  • 3 tsp. oil
  • 1 shallot, thinly sliced
  • 1 (10 oz.) pkg. thin prebaked pizza crust (12")
  • 1/2 c. taco sauce
  • 1 1/2 c. shredded cooked chicken
  • 1 cup shredded Mexican cheese blend (4 oz.)
  • 1 small tomato, seeded and chopped
  • 1/4 c. fresh cilantro leaves


Heat oven to 450°F. Line plate with paper towel. In small nonstick skillet, heat 2 tsp. oil over medium heat. Add shallot; cook, stirring frequently, until golden and crisp, 5–6 min. Drain on paper towel.

Meanwhile, place pizza crust on baking sheet; brush top with remaining 1 tsp. oil. Spread top with taco sauce, then sprinkle with 1 cup chicken and cheese. Sprinkle tomato and remaining 1/2 cup chicken over cheese.

Bake pizza on baking sheet, or directly on oven rack for a crispier crust, until cheese is melted and golden, 10 min. Top with shallot and cilantro.

This recipe originally appeared in our print magazine.

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