Chicken Enchilada Pizza!

This is a recipe I got from hosting a Pampered Chef party last year. After everyone at the party loved it, I knew I had to add it into our rotation at home. Great flavors and can be adjusted for personal preference. Plus very easy. Since I don't have every PC item used, I omitted the product names in the actual recipe.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄2 cup  green taco sauce
• 3  garlic cloves, minced
• 1⁄2 cup grape tomatoes
• 1⁄2 cup cilantro, loosely packed
• 1 (13 7/8ounce) can  Pillsbury refrigerated classic pizza crust
• 1⁄2 medium onion
• 1  jalapeno pepper
• 1 1⁄2 cups  Kraft Shredded Monterey Jack Cheese
• 2  cups  cooked chicken breasts, cubed (I use boiled chicken breast, but could easily use a store bought rotisserie)

Directions

1. Preheat oven to 425.
2. Unroll pizza dough onto greased metal 9X13 baking pan or large round pizza pan.
3. Gently press and stretch dough to cover pan.
4. Bake pan with pizza dough 10-14 minutes, or until golden brown.
5. While dough is baking, coarsely chop onion and jalapeno (remove seeds).
6. In medium bowl, combine jalapeno, onion, 1/2 of the cheese, chicken, taco sauce and garlic. Mix well. (if a little dry feel free to add more taco sauce).
7. Once pizza dough is done, sprinkle other half of cheese over crust, then top with chicken and cheese mixture evenly. If desired sprinkle additional cheese over top of chicken mixture.
8. Bake another 5-7 minutes or until cheese is melted and dough is deep golden brown.
9. While pizza is baking, slice tomatoes lenghtwise into quarters and chop cilantro. Sprinkle tomatoes and cilantro over finished pizza as desired.