Instructions

• Preheat the oven to 500°F and line a baking sheet with parchment paper; set the sheet aside.
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat.
• Add 2 chicken breasts (cut into bite-size pieces) to the skillet and cook, stirring occasionally, until the pieces are golden and no longer pink, about 5 minutes.
• Add 1 ounce taco seasoning and 8 ounces taco sauce to the skillet, stir to coat the chicken, and continue cooking until the chicken is cooked through, about 5 more minutes. Remove from heat and set aside.
• On a clean work surface, roll 16 ounces pizza dough into a 10–12 inch circle or rectangle. Transfer the rolled dough to the prepared baking sheet.
• Spread 16 ounces refried beans in an even layer over the dough, leaving a small border around the edges.
• Sprinkle 3/4 of the 3 cups shredded Mexican cheese blend evenly over the refried beans.
• Evenly distribute the cooked chicken, 1/2 cup halved cherry tomatoes, 1/2 cup chopped green bell pepper, 1/4 cup sliced olives, and 2 scallions (sliced) over the cheese.
• Sprinkle the remaining cheese on top of the toppings.
• Bake the pizza in the preheated oven for 10–12 minutes, until the cheese is melted and the crust is golden brown.
• Remove the pizza from the oven, top with fresh cilantro and sour cream to taste, slice, and serve.