Santa Fe Bacon Pizza Recipes

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SANTA FE CHICKEN PIZZA PIE



Santa Fe Chicken Pizza Pie image

Give your pie a Southwest twist when you slather on the taco sauce and top with black beans, green chilies and kicked-up chicken strips. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1 tube (13.8 ounces) refrigerated pizza crust
1 bottle (16 ounces) taco sauce
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
1/2 cup chopped green pepper
1/2 cup chopped red onion
1 can (4 ounces) chopped green chilies, drained
1 package (6 ounces) ready-to-use southwestern chicken strips, chopped
1-1/2 cups shredded Mexican cheese blend

Steps:

  • Press pizza dough into a greased 15x10x1-in. baking pan, building up edges slightly. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 8-9 minutes. , Spread with taco sauce; top with beans, tomato, green pepper, onion, chilies and chicken. Sprinkle with cheese. Bake until crust is golden brown, 15-18 minutes.

Nutrition Facts : Calories 434 calories, Fat 12g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 1218mg sodium, Carbohydrate 52g carbohydrate (12g sugars, Fiber 5g fiber), Protein 21g protein.

SANTA FE PIZZA



Santa Fe Pizza image

A quick-to-make cheesy Bisquick crust holds a Mexican inspired topping of beans, salsa, cheese and the works.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 9

2 cups Original Bisquick™ mix
1/4 cup mild salsa-flavor or jalapeño-flavor process cheese sauce
1/4 cup hot water
1 can (16 oz) Old El Paso™ refried beans
1/2 cup Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
4 medium green onions, sliced (1/4 cup)
1 cup shredded Colby-Monterey Jack cheese (4 oz)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)

Steps:

  • Heat oven to 375°F. Grease large cookie sheet with shortening or cooking spray.
  • In medium bowl, stir Bisquick mix, cheese sauce and hot water until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on cookie sheet.
  • In medium bowl, mix beans and salsa; spread over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over bean mixture. Sprinkle with cheese.
  • Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Garnish with lettuce and tomato.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 1 g

SANTA FE PIZZA



Santa Fe Pizza image

Categories     Cheese     Chicken     Bake     Kid-Friendly     Quick & Easy     Back to School     Cheddar     Corn     Jalapeño     Cilantro     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 9

1 10-ounce purchased fully baked thin pizza crust
1 3/4 cups grated sharp cheddar cheese
2 cups roast chicken strips
1/2 teaspoon ground cumin
1/2 cup thinly sliced red onion
6 tablespoons frozen corn kernels, thawed, drained
6 tablespoons chopped fresh cilantro
2 large jalapeño chilies, cut into thin rounds, seeded
2/3 cup drained purchased refrigerated fresh salsa

Steps:

  • Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.

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