Mexican Stuffed Chicken Pizza


  • 1/2 Cup of Kodiak Mix per pizza
  • 2 chicken breast, shred
  • 3/4 can Black beans
  • 1/4 cup vanilla yogurt
  • 3/4 cup Salsa or diced tomatoes,cilantro, lime
  • 1/4 cup Mexican shredded cheese
  • Olive oil
  • Garlic



  • Preheat oven to 425
  • Cook chicken how ever you would like. I cook mine on low for 8 hours in a CrockPot with 1/2 cup chicken broth while I’m at work so its ready when I come home 🙂
  • Combine Kodiak mix with your preference of garlic and a small amount of water. You want to add the water very slowly and stir. Only add enough water to get a doughie consistency.
  • Divide dough into as many pizzas as desired.
  • Roll or press down to flatten dough
  • Combine all ingredients except oil olive in a bowl
  • Spoon onto dough slices. Make sure you leave room to be able to fold up.
  • Pinch dough up leaving one small air hole on top
  • Brush with olive oil
  • Cook 13-15 minutes

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