Ingredients
1 tube (11 ounces) refrigerated thin pizza crust1 package (8 ounces) cream cheese, softened, cubed1 cup shredded Mexican cheese blend, divided2 teaspoons ground cumin1-1/2 teaspoons garlic powder1/2 teaspoon salt2 cups ready-to-use fajita chicken strips, cubed1/2 cup salsa1/4 cup green enchilada sauceOptional toppings: Shredded lettuce, chopped tomatoes and sliced ripe olives
Preparation
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.
