Picadillo Chicken Pizzettas

Picadillo Chicken Pizzettas

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From: Diabetic Living Magazine

Chicken and dried fruit make for a sweet and savory topping in this appetizer pizza recipe.

Ingredients 24 servings

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Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • 1 6 to 6½-ounce package pizza crust mix
  • 1 cup salsa
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • 2 cups sliced or chopped cooked chicken or turkey
  • ½ cup dried cranberries or raisins
  • ½ cup pitted green olives coarsely chopped
  • ¼ cup sliced green onion or chopped onion
  • 1 tablespoon sliced almonds
  • 1 cup shredded Manchego or Monterey Jack cheese (4 ounces)
  • 1 tablespoon snipped fresh cilantro


  • Prep

  • Ready In

  1. Heat oven to 425°F. Prepare pizza crust according to package directions. Pat dough into a greased 15x10x1-inch baking pan (crust will be thin). Bake for 5 minutes. Combine salsa, cinnamon, and cumin in a small bowl; spread evenly over crust. Top with chicken or turkey, cranberries or raisins, olives, onion, and almonds. Sprinkle with cheese.
  2. Bake for 15 minutes or until edges of crust are golden. Remove from oven; sprinkle with cilantro. Cut into 12 pieces, cut each piece in half diagonally.

Nutrition information

  • Serving size: 1 piece
  • Per serving: 87 calories; 4 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 6 g protein; 15 mg cholesterol; 226 mg sodium;
  • Carbohydrate Servings: ½

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