Ingredients
1/4
cup chopped fresh cilantro or parsley
1/4
cup mojo criollo marinade (Spanish marinating sauce) or zesty Italian dressing
1/2
small red onion, cut into very thin strips
1/4
teaspoon kosher (coarse) salt
1/8
teaspoon cracked black pepper
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
package (6 oz) refrigerated grilled chicken strips
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust or 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
3/4
cup shredded Monterey Jack cheese (3 oz)
3/4
cup shredded mozzarella cheese (3 oz)
Preparation
Heat oven to 400°F. In medium bowl, mix cilantro, marinade, onion, salt, pepper, beans and chicken. Let stand 10 to 15 minutes to marinate.
Meanwhile, lightly spray or grease large cookie sheet (use dark pan for thin crust). Unroll dough on cookie sheet. Starting at center, press dough into 15x11-inch rectangle.
Spread chicken mixture over dough to within 1/2 inch of edges. Sprinkle both cheeses over top.
Bake classic crust 18 to 22 minutes, thin crust 16 to 20 minutes, or until crust is golden brown around edges and cheese is melted. Cut into 8 servings.
