Chipotle Chicken Pizza

Add some sizzle to your pizza with chiles and salsa, but don't worry - the veggies and cheese balance the hot flavors deliciously.

Chipotle Chicken Pizza


  • 1 (11 ounce) can Pillsbury® refrigerated thin pizza crust
  • 1 cup Old El Paso® Thick 'n Chunky mild salsa
  • 1/2 to 1 chipotle chile in adobo sauce, finely chopped (from 7 ounce can)
  • 1 (5 ounce) package refrigerated cooked Southwestern-style chicken breast strips
  • 1/4 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1 1/2 cups shredded Mexican cheese blend (6 ounces)


  1. Heat oven to 400 degrees F. Spray or grease 15 x 10-inch or larger dark or nonstick cookie sheet.
  2. Unroll dough on cookie sheet; starting at center, press dough into 15 x 10-inch rectangle.
  3. In small bowl, mix salsa and chipotle chile; spread to within 1/2 inch of edges of dough.
  4. Top with chicken strips, onion and peppers; sprinkle with cheese.
  5. Bake for 10 to 12 minutes or until crust is golden brown and cheese is melted.

High Altitude (3500-6500 ft): Bake 2 to 4 minutes longer.

Recipe and photo used with permission from: Pillsbury

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