Chicken Salsa Pizza

I'm bringing this recipe out of the dusty cookbook.  We used to have it now and then.  It's been a while since we pulled it into the regular rotation of meals.  Not sure how that happened though because it's a good meal and a great way to use up that extra baked/broiled/grilled chicken breast.

Pizza Crust (makes two 16" round pizzas)--preheat oven to 425 degrees Fahrenheit

2 ½ c all purpose flour

1 c tortilla mix (I get it at Walmart)

2 packets Rapid Rise yeast

1 c water

3 Tsp olive oil

2 Tbsp sugar

Mix dry ingredients then add water and oil.  Mix into dough.  Knead until smooth then let rise in a warm spot.  (We used to put ours in the dishwasher—clean, no dirty dishes—for the dry cycle).

 

(I often use my bread machine to make it even easier.  I put the water and oil in first then salt, flour and yeast.)

After it has had 20 minutes to rise you need to divide the dough into 2 balls.  Lightly flour your counter and roll the dough out using a rolling pin.  Peel it off the counter and put on the pizza pan.

Sprinkle with shredded cheese, about 1/3 cup on each pizza.  Then spread your favorite salsa over the cheese.  I can easily use 1 1/2 jars of Newman's Own salsa making these pizzas.

Sprinkle shredded chicken over the salsa and top with more cheese.  I go sparingly with the cheese for this pizza.  It just doesn't require a lot of cheese to make this one goooood.

Bake for 15-20 minutes.  Some people like pizza crisper than others.  You should probably check it around 15 minutes to make sure it's not getting too "done" for your tastes.

Enjoy!