Best 7 Grilled Chicken Taco Pizzas Recipes

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Craving a flavorful and easy-to-make meal? Look no further than these Grilled Chicken Taco Pizzas! These delightful pizzas combine the zesty flavors of Mexican cuisine with the crispy, cheesy goodness of a classic pizza. Each bite is a burst of taste, with tender grilled chicken, flavorful taco seasoning, and a blend of your favorite taco toppings. These pizzas are not only delicious but also incredibly versatile. Whether you prefer a simple cheese and chicken combination or a fully loaded pizza with all the fixings, these recipes have got you covered.

In the first recipe, we'll create a classic Grilled Chicken Taco Pizza with a homemade taco seasoning that packs a punch. The second recipe takes it up a notch with a creamy and flavorful Avocado Crema that adds a touch of richness to the pizza. And for those who love a bit of heat, the third recipe features a spicy Salsa Roja that will tantalize your taste buds. Each recipe provides step-by-step instructions, making it easy for home cooks of all levels to create these mouthwatering pizzas. So gather your ingredients, fire up the grill, and get ready to indulge in a fiesta of flavors with these Grilled Chicken Taco Pizzas!

Let's cook with our recipes!

CHICKEN TACO MEAT PIZZA



Chicken Taco Meat Pizza image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 25

1 teaspoon active dry yeast
4 cups all-purpose flour
1/3 cup olive oil
1 teaspoon kosher salt
1/2 cup canola oil, for frying
4 corn tortillas, sliced into thin strips
Olive oil, for oiling the baking sheet
1/2 cup good-quality salsa, plus more for serving
1 bag Chicken Taco Meat (partially thawed if frozen), recipe follows
1 cup grated sharp Cheddar
1 cup grated Monterey Jack cheese
1 head green leaf lettuce, sliced or thinly shredded
2 ripe tomatoes, diced
1/2 cup fresh cilantro leaves
1/4 cup sour cream
3 tablespoons hot sauce, or more as needed
2 tablespoons olive oil
6 large boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
2 teaspoons paprika
1 tablespoon cumin
Salt
One 14-ounce can tomato sauce

Steps:

  • For the pizza dough: Mix the yeast with 1 1/2 cups warm water in a measuring cup or small bowl and set aside for 8 to 10 minutes. Mix together the flour, olive oil and salt in a bowl using an electric mixer. With the speed on low, drizzle in the yeast/water mixture and mix until totally combined. Cover the bowl with a towel and set in a warm, draft-free place. Allow to rise for 1 to 2 hours.
  • For the tortilla strips: In a small skillet, heat the canola oil over medium heat until a test tortilla strip dropped in the oil sizzles immediately. Drop in the remaining tortilla strips in batches, frying them quickly and removing them from the oil with a fork when crisp, 30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.
  • For the taco pizza: Position an oven rack in the bottom position in the oven. Preheat the oven to 500 degrees F. Oil a baking sheet with some olive oil.
  • Remove half of the pizza dough from the bowl. (Place the remaining half in a large resealable plastic bag and refrigerate, saving it for another use.) With your hands, spread the dough out on the oiled baking sheet, making sure it's relatively thin. Spread a thin layer of the salsa all over the crust, then spread a layer of the Chicken Taco Meat on top of the salsa. Sprinkle the grated Cheddar and Monterey Jack cheese over the top.
  • Place the baking sheet on the bottom rack in the oven and bake for about 25 minutes, watching to make sure the crust doesn't burn. Remove the pizza from the oven and sprinkle on the shredded lettuce, diced tomatoes and cilantro leaves.
  • Mix together the sour cream and hot sauce in a small bowl, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag), drizzle the mixture over the finished pizza. Sprinkle with the tortilla strips. Cut into squares and serve immediately with more salsa.
  • In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.
  • Let cool, divide among 4 freezer bags and freeze. Yield: 16 to 20 servings.

GRILLED CHICKEN TACOS



Grilled Chicken Tacos image

Rub chicken breasts with a chili powder paste and grill alongside corn tortillas.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 6

1/4 cup vegetable oil, plus more for oiling the grill grates
3 tablespoons chili powder
Kosher salt
1 1/2 pounds boneless, skinless chicken breasts (about 3)
12 corn tortillas
Shredded cheese, pickled jalapenos, shredded lettuce and/or salsa, for serving

Steps:

  • Prepare a grill for medium heat.
  • Mix the oil, chili powder and 1 teaspoon salt together in a small bowl to make a paste. Pound the chicken breasts between 2 pieces of plastic wrap to about 1/2-inch thick. Rub the chicken all over with the chili paste.
  • Lightly oil the grill grates. Grill the chicken until firm to the touch and cooked through, flipping once, 3 to 4 minutes per side. Set aside to rest for 5 minutes, then shred the meat into bite-size pieces or cut into strips. Warm the tortillas on the grill and wrap in a kitchen towel to stay warm.
  • Serve the chicken tacos with shredded cheese, pickled jalapenos, shredded lettuce and/or salsa for topping.

CHICKEN TACO PIZZA



Chicken Taco Pizza image

It's 1, 2, 3, pizza! Make it with a prebaked crust, rotisserie chicken and favorite toppers.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 package (10 oz) prebaked thin Italian pizza crust (12 inch)
1/2 cup Old El Paso™ taco sauce
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 cups shredded mozzarella and Cheddar cheese blend (6 oz)
1/2 cup sour cream
1 cup shredded lettuce
1 medium tomato, seeded, chopped (3/4 cup)
1/2 cup crushed nacho-flavored tortilla chips

Steps:

  • Heat oven to 450°F. On cookie sheet, place pizza crust. In small bowl, stir taco sauce and chicken.
  • Spread chicken mixture over pizza crust, leaving 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.
  • Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges.

Nutrition Facts : Calories 580, Carbohydrate 43 g, Cholesterol 125 mg, Fat 3, Fiber 2 g, Protein 38 g, SaturatedFat 14 g, ServingSize 1 Serving (2 Wedges), Sodium 1220 mg, Sugar 3 g, TransFat 1 g

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC



Grilled Chicken Pizza with Mozzarella and Roasted Garlic image

Go from good to gourmet when using Stella® Cheese for this grilled chicken pizza with roasted garlic.

Provided by Stella Cheese

Categories     Trusted Brands: Recipes and Tips     Stella® Cheese

Time 1h50m

Yield 4

Number Of Ingredients 8

2 heads garlic, top of bulbs trimmed off so tops of cloves are exposed
1 ball pizza dough, store-bought or homemade
2 tablespoons olive oil, divided
½ cup prepared pizza sauce
1 ½ cups cooked and pulled/chopped chicken
4 ounces Stella® Fresh Mozzarella Cheese, thinly sliced
1 tablespoon everything bagel seasoning
1 cup spinach leaves, torn

Steps:

  • Preheat oven to 400 degrees F.
  • Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
  • Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
  • Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
  • Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
  • Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
  • Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
  • Remove pizza from grill and top with spinach. Cut and serve immediately.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 67.2 g, Cholesterol 19.8 mg, Fat 17.8 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 5.4 g, Sodium 1368.5 mg, Sugar 7.2 g

CAPRESE GRILLED CHICKEN



Caprese Grilled Chicken image

Looking for a faster, lighter version of Chicken Parmesan? This recipe comes together super quickly and skips the breadcrumb coating and pan frying, making it a faster and healthier option.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 skinless, boneless chicken breasts (about 8 ounces each)
2 tablespoons extra-virgin olive oil, plus more for the grill
1 teaspoon dried oregano, plus more for topping
Kosher salt and freshly ground pepper
1/2 cup pizza sauce
8 ounces fresh mozzarella, thinly sliced
1 large tomato, thinly sliced
Small fresh basil leaves, for topping
Red pepper flakes, for topping (optional)

Steps:

  • Preheat a grill to medium high. Toss the chicken with 1 tablespoon olive oil. Pound each chicken breast between 2 pieces of plastic wrap with the flat side of a meat mallet or heavy skillet until 1/4 to 1/2 inch thick. Brush the chicken on both sides with the remaining 1 tablespoon olive oil and season with the oregano, salt and pepper.
  • Brush the grill grates with olive oil. Grill the chicken until cooked around the edges, about 3 minutes. Flip and spread the top of the chicken with the pizza sauce. Top with the mozzarella slices, then the tomato slices. Cover and grill until the chicken is cooked through and the cheese is slightly melted, 3 to 4 minutes.
  • Remove the chicken pizzas from the grill. Sprinkle with salt, pepper, basil and red pepper flakes.

GRILLED SAVORY TACO CHICKEN PIZZA WITH GUACAMOLE AND LIME CHIPOTLE SALSA



Grilled Savory Taco Chicken Pizza with Guacamole and Lime Chipotle Salsa image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h35m

Yield 3 servings

Number Of Ingredients 34

1 (1-pound) chicken breast, boneless, skinless
1/4 cup canola oil, plus more for brushing dough
2 to 3 tablespoons Big Daddy's Taco Rub, plus more for seasoning, recipe follows
1 (16-ounce) tube pizza dough, store-bought
Flour, for work surface
1 cup shredded mozzarella
1 cup shredded sharp Cheddar
1 cup Guacamole, recipe follows
1 cup Lime Chipotle Salsa, recipe follows
1/2 cup sour cream
1/4 cup chopped fresh cilantro leaves
1 tablespoon freeze-dried onions
1 tablespoon freeze-dried garlic
1 teaspoon freeze-dried oregano
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarsely ground black pepper
1 teaspoon cayenne
1 teaspoon ground cumin
1 tablespoon salt
1 tablespoon chili powder
1 avocado, halved, pitted and flesh diced small
1 lime, juiced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon finely diced red onions
Salt and freshly ground black pepper
2 plum tomatoes, finely diced
1 lime, juiced
1/4 cup chopped scallions
2 to 3 chipotle peppers in adobo, finely chopped
1/4 cup finely diced red onion
Salt and freshly ground black pepper
Honey, if needed

Steps:

  • Preheat grill to medium-high heat.
  • Pound out chicken breast between 2 pieces of plastic wrap and place in a shallow dish. Combine the oil and Taco Rub in a small bowl and sprinkle over the chicken. Let marinate for 30 minutes. Grill chicken on both sides until cooked through, about 8 minutes total. Transfer to a cutting board and allow to cool. Dice chicken into bite-sized pieces and set aside.
  • Cut pizza dough into 3 even pieces. On a lightly floured work surface, roll out each piece until it's very thin. Brush the dough with olive oil and lightly dust with Taco Rub. Grill on both sides until crisp and set aside.
  • In a medium bowl, mix mozzarella and Cheddar cheeses.
  • Evenly distribute 1/3 of the mozzarella and Cheddar cheese mixture on each pizza. Then top with 1/3 of the diced chicken. Return pizzas to the grill, cover and cook until cheese is bubbly and melted. Remove from grill. and place on serving plates. Top the pizzas with Guacamole, and Lime Chipotle Salsa, in desired amounts. Dollop sour cream on top and garnish with chopped cilantro.
  • In a small bowl, mix all ingredients together and reserve. Can be stored, covered, up to 1 month in a sterilized container.
  • Mix all ingredients together in a small bowl.;
  • In medium bowl, mix all ingredients and set aside. Drizzle in honey, to taste, if salsa is too hot.

TACO PIZZA WITH GRILLED HALLOUMI



Taco Pizza with Grilled Halloumi image

This recipe can be modified to feed carnivores, vegetarians, and vegans!

Provided by Ali Roux

Categories     Beef Pizza

Time 55m

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
½ pound ground beef
½ (1 ounce) packet taco seasoning mix
1 (10 ounce) container refrigerated pizza crust
¾ cup pizza sauce
1 ½ cups shredded Mexican cheese blend
1 cup 1/2-inch thick halloumi cheese slices
2 tablespoons sliced black olives, or to taste
1 jalapeno pepper, seeded and minced
1 cup tortilla chips, crushed, or to taste
10 cherry tomatoes, quartered
½ small head lettuce, shredded
1 small onion, chopped
¼ cup salsa, or to taste
2 tablespoons sour cream, or to taste
1 teaspoon hot sauce, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef until browned, about 5 minutes. Remove from heat; drain excess grease. Stir in taco seasoning mix and let cool, about 5 minutes.
  • Spread pizza crust on a pizza pan or large baking sheet. Cover with pizza sauce. Sprinkle Mexican cheese blend on top. Cover cheese with beef mixture, halloumi cheese, olives, and jalapeno pepper.
  • Bake in the preheated oven until the crust is crispy and the Mexican cheese blend is melted, about 15 minutes.
  • Sprinkle crushed tortilla chips over pizza. Top with cherry tomatoes, lettuce, and onion. Garnish with salsa, sour cream, and hot sauce.

Nutrition Facts : Calories 710.7 calories, Carbohydrate 53.4 g, Cholesterol 107.1 mg, Fat 39.4 g, Fiber 3.6 g, Protein 35.7 g, SaturatedFat 19.8 g, Sodium 1912.4 mg, Sugar 7.9 g

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the overall flavor of your taco pizzas.
  • Don't overcook the chicken: Chicken that is overcooked will be tough and dry. Cook it until it is just cooked through, or to an internal temperature of 165 degrees Fahrenheit.
  • Use a flavorful taco seasoning: This will give your chicken tacos a delicious Mexican flavor. You can either make your own taco seasoning or use a store-bought blend.
  • Load up on the toppings: The more toppings you use, the more delicious your taco pizzas will be. Some popular toppings include cheese, sour cream, salsa, guacamole, and onions.
  • Get creative: There are endless possibilities when it comes to making taco pizzas. Feel free to experiment with different toppings and flavors to find your favorite combination.

Conclusion:

Grilled chicken taco pizzas are a quick and easy meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken. With a few simple ingredients, you can make a delicious and satisfying meal that the whole family will love. So next time you're looking for a quick and easy dinner idea, give grilled chicken taco pizzas a try. You won't be disappointed!

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