Creamy Chicken Enchilada Pizza

Name: Creamy Chicken Enchilada Pizza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1 tube (11 ounces) refrigerated thin pizza crust; 1 package (8 ounces) cream cheese, softened, cubed; 1 cup (4 ounces) shredded Mexican cheese blend, divided; 2 teaspoons ground cumin; 1-1/2 teaspoons garlic powder; 1/2 teaspoon salt; 2 cups ready-to-use fajita chicken strips, cubed; 1/2 cup salsa; 1/4 cup green enchilada sauce; Optional toppings: Shredded lettuce, chopped tomatoes and sliced ripe olives

This is a twist on a family favorite. We wanted the taste of my chicken enchilada recipe, but we wanted it even faster. This kicked-up pizza is the fun creation we came up with. —Crystal Jo Bruns, Iliff, Colorado

Ingredients

1 tube (11 ounces) refrigerated thin pizza crust
1 package (8 ounces) cream cheese, softened, cubed
1 cup (4 ounces) shredded Mexican cheese blend, divided
2 teaspoons ground cumin
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
2 cups ready-to-use fajita chicken strips, cubed
1/2 cup salsa
1/4 cup green enchilada sauce
Optional toppings: Shredded lettuce, chopped tomatoes and sliced ripe olives

Directions

Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 5 minutes.
Meanwhile, in a small saucepan, combine cream cheese, 1/2 cup cheese, cumin, garlic powder and salt over medium heat; cook and stir for 5 minutes or until blended. Remove from heat. Add chicken; toss to coat.
Spread over crust. Drizzle with salsa and enchilada sauce; sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-12 minutes longer. Serve with toppings of your choice.

Test Kitchen tips

The super creamy topping on this pizza will prevent the bottom of the crust from crisping up as much as a traditional pizza.