Tex-mex Chicken Pizza

Crisp shallots add toasty sweetness to this taco-inspired dish that comes together fast with rotisserie chicken and a prebaked crust

3 tsp. oil 1 shallot, thinly sliced 1 (10 oz.) pkg. thin prebaked pizza crust (12") 1⁄ cup taco sauce 2 11⁄ cup shredded cooked 2 chicken 1 cup shredded Mexican cheese blend (4 oz.) 1 small tomato, seeded and chopped 1⁄ cup fresh cilantro leaves 4

Heat oven to 450°F. Line plate with paper towel. In small nonstick skillet, heat 2 tsp. oil over medium heat. Add shallot; cook, stirring frequently, until golden and crisp, 5– 6 min. Drain on paper towel.

Meanwhile, place pizza crust on baking sheet; brush top with remaining 1 tsp. oil. Spread top with taco sauce, then sprinkle with 1 cup chicken and cheese. Sprinkle tomato and remaining 1⁄ cup chicken over cheese.

2

Bake pizza on baking sheet, or directly on oven rack for a crispier crust, until cheese is melted and golden, 10 min. Top with shallot and cilantro.

Servings: 4. Active time: 15 min.

Total time: 25 min. Calories: 422 Protein: 26g Fat: 17g (7g sat.) Chol.: 57mg Carbs.: 40g Sodium: 771mg Fiber: 2g Sugar: 3g