Chicken Taco Pizza

5 from 1 vote

This chicken taco pizza is a simple recipe that comes together quickly, and it's always a hit with the family. The combination of seasoned chicken, spicy bean sauce, and gooey cheese is irresistible. The best part is that you can easily customize it to your liking – add your favorite toppings, switch up the sauce, or use a different type of cheese.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: American

Keyword: chicken taco pizza, taco pizza

Servings: large pizzas

Author: Dahn Boquist

Ingredients

2 pounds pizza dough homemade or store-bought
2 boneless skinless chicken breasts
2 tablespoons olive oil divided
2 tablespoons taco seasoning
⅔ cup enchilada sauce
1 (15 ounce) can refried beans or 1½ cups homemade
3 cups shredded cheese Cheddar, Monterey Jack, or a blend
½ head iceberg lettuce shredded
2 tomatoes diced
½ cup sliced black olives
1 avocado sliced
4 green onions sliced
¼ cup salsa
¼ cup sour cream

Instructions

Shape the pizza dough into two 12-inch circles. It is helpful to put the pizza dough on some parchment paper which will make it easier to transfer the pizza. Alternatively, spread the dough in a full-sized sheet pan.
Pre-heat the oven to 475°F. (See below if you have an outdoor pizza oven).
Dice the chicken into bite-size pieces and coat them in 1 tablespoon of olive oil. Toss the chicken with taco seasoning until well coated.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until lightly brown, about 5 to 8 minutes.
Scoop the refried beans into a bowl and add the taco sauce or enchilada sauce. Stir until well blended. Spread the beans over the pizza dough leaving a 1-inch border. If you don’t care for refried beans, omit it and spread the taco sauce on the dough.
Scatter the cooked chicken over the beans then sprinkle with cheese.
Slide the pizza into the oven and bake for 12 to 18 minutes or until the crust is brown and the cheese is bubbly. (Refer to the notes below if you have an outdoor pizza oven).
Top the pizza with crisp lettuce, tomatoes, olives, avocado slices, and green onions. Serve with salsa and sour cream.

Notes

Bake one pizza at a time for the best crust and even cooking.

Thicker crust = longer bake time. If you're shaping smaller pizzas with thicker dough, plan to extend the time in the oven.

Outdoor pizza oven? Make four thin-crust pizzas instead of two large ones. Heat your oven to 750°F to 850°F and bake each pizza for 2 to 3 minutes, turning every 30 seconds.

Use parchment paper for easy transfer in a regular oven. Just slide a pizza peel underneath to move it.

Skip the parchment in outdoor ovens. High heat will scorch it. Assemble directly on a floured peel instead.

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