1 prepared partially baked pizza crust*
1 teaspoon olive oil
3/4 cup sliced onion
1 cup cooked chicken chunks*
1 cup prepared salsa
2 cups (8 ounces) shredded Monterey Jack cheese
Turn on oven to temperature specified on crust package directions.
Meanwhile, heat oil over medium heat in an 8-inch or larger skillet. Peel and slice onion into rings, adding to oil as you slice. Cook, stirring frequently, until well browned and caramelized, about 7 minutes. Meanwhile, chop chicken into very small pieces, and set aside.
Spread salsa and then chicken over baked crust. Top with onions and cheese. Bake according to crust package directions until cheese is melted and crust is desired crispness. Cut into wedges, and serve.
Several companies, such as Boboli, make partially baked pizza crusts. Or use refrigerated pizza crust in a tube (partially baked before topping).
Use leftover cooked chicken or precooked, roasted or grilled chicken sold packaged in supermarket refrigerated meat sections.
Salsa replaces traditional pizza sauce with flair. Any bottled salsa will do -- choose your personal spice level. With mild salsa, this pizza is a kid-favorite. For a big pizza-eating family or party, simply double the recipe.