My mom entered the Pillsbury Bake-Off this year and was selected as a semi-finalist with this recipe. Sadly, she didn’t make it to the finals (not enough votes). This is a very tasty quick dinner. Give it a try!
3 Tablespoons olive oil
1 Pillsbury Pizza Crust (either traditional or artisan)
1- 8 ounce package of cream cheese
3/4 cup salsa verde
3 cups cooked grilled chicken strips
1- 8 ounce package shredded Mexican cheese blend
1 1/2 cups Pico de Gallo salsa
Preheat oven to 400 degrees.
Brush 1 1/2 Tablespoons of olive oil on the bottom of the pan. Unroll the pizza dough. Press the dough out covering all the corners.
Brush the other 1 1/2 Tablespoons of olive oil on the top of the crust. Prebake the crust in the oven for 11-12 minutes.
Place cream cheese and salsa in a mixing bowl. Combine with an electric mixer.
Add the chicken and mix all together well, shredding the chicken.
Spread the chicken mixture over the cooked crust.
Spread the pico de gallo salsa over the top and serve.