New Mexico-Style Pizza Recipe
New Mexico-Style Pizza Recipe photo by Taste of Home
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New Mexico-Style Pizza Recipe

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Sometimes creativity and extra food in the refrigerator come together in amazing ways. Lisa Renshaw of Kansas City, Missouri writes, “This outrageously delicious pizza really was developed from combining leftovers. Now it's my husband's favorite!”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1 prebaked 12-inch thin pizza crust
  • 1-1/2 cups salsa verde
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 2 cups shredded cooked chicken breast
  • 1/2 cup frozen corn, thawed
  • 3 green onions, thinly sliced
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons minced fresh cilantro
  • 6 tablespoons fat-free sour cream

Nutritional Facts

1 slice: 285 calories, 7g fat (2g saturated fat), 45mg cholesterol, 923mg sodium, 32g carbohydrate (3g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.


  1. Place crust on a pizza pan or baking sheet. In a small bowl, combine the salsa verde, lime juice, cumin, salt and oregano; spread over crust. Top with chicken, corn, onions and cheese.
  2. Bake at 450° for 8-10 minutes or until heated through and cheese is melted. Sprinkle with cilantro. Serve with sour cream. Yield: 6 slices.
Originally published as New Mexico-Style Pizza in Light & Tasty December/January 2008, p13

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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MomNErin User ID: 1757878 208582
Reviewed Jul. 16, 2010

"I love the recipe as-is, and make it this way often. Other times, however, I mix the salsa verde with low fat cream cheese, to make a thicker "sauce". I also like to add black beans. It's a delicious meal!"

plumcrazy__Alta User ID: 766527 75545
Reviewed Oct. 10, 2008

"Could you please post the recipe because the link is for subscribers only, thank you,"

Pinstripes User ID: 3468767 148095
Reviewed Oct. 10, 2008 Edited Oct. 16, 2008

"MMM! Just like the author I had a bunch of leftovers to use up and tried this recipe. It's sooo good! I ran short of the salsa verde and used a chopped up tomato to make up the difference. Was still incredibly yummy. (also omitted the sour cream. you'll never miss it.)"

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