chipolte chicken and artichoke pizza

Name: Chipolte chicken and artichoke pizza
Prep time: 20 min
Cook time: 50 min
Yield: 4
Ingredients: 2 2/3 cup(s) flour; 1/2 teaspoon(s) salt; 1 teaspoon(s) honey; 2 teaspoon(s) olive oil; 1 package(s) fast rising yeast; 1 cup(s) very warm water 110 degrees; 4 - cloves of garlic minced; 1 can(s) chipolte in adobo sauce; 1 small jar or can of artichoke hearts; 1 - purple onion sliced thin; 1 package(s) shredded mexican cheese (2 cups); 1/2 jar(s) marinara sauce ( about 1 cup); 1 - boneless chicken breast; 1 package(s) smoked mozzerella sliced (optional)

(1 RATING)

26 Pinches 1 Photo

Leilani Waller

woolwich, ME

Updated on Apr 3, 2011

This is a recipe of my own that I have worked quite a bit to get the flavors right. My husbands very favorite. You can use the store bought pizza dough to make it easier. Also have used shredded chicken from a roasted chicken i have cooked the night before to save on cook time, works just as well

Rate

prep time 20 Min

cook time 50 Min

method ---

yield 4 serving(s)

Ingredients

2 2/3 cups flour
1/2 teaspoon salt
1 teaspoon honey
2 teaspoons olive oil
1 package fast rising yeast
1 cup very warm water 110 degrees
4 - cloves of garlic minced
1 can chipolte in adobo sauce
1 small jar or can of artichoke hearts
1 - purple onion sliced thin
1 package shredded mexican cheese (2 cups)
1/2 jar marinara sauce ( about 1 cup)
1 - boneless chicken breast
1 package smoked mozzerella sliced (optional)

How To Make chipolte chicken and artichoke pizza

Step 1

In dough mixer with dough hook (or bowl if kneading by hand) add 2 cups of the flour with salt, honey, olive oil, yeast,garlic and water. Mix on Med high for 5 min. add the rest of the 2/3 cup of flour and mix on low for additional 5 min. Put into lightly greased bowl, cover and let rise in warm place for at least 30 min

Step 2

While dough is rising open can of chipoltes and remove the peppers from the can scraping adobo off into the can and reserve peppers on a plate.
Step 3

take two tablespoons of adobo sauce and one of the chipoltes chopped and rub on chicken breast then bake in a baking dish 375 degrees for 30 min. when cooked remove chicken to cool and increase temp to 450
Step 4

add the reserved adobo sauce from can to a bowl with 1 cup of marinara sauce and chopped chipoltes. This is where it gets personal. I would use one chipolte. If you like things super spicy go for it and use the whole lot
Step 5

punch pizza dough down after rising time and let rest for 10 minutes. After resting spread dough on pizza pan that you have lightly oiled with olive oil. I use a paper towel with a little oil so as not to get too much
Step 6

Blind bake pizza crust for 8 min in 450 degree oven. Meanwhile chop your chicken into small bite size pieces (Not too big or it is too heavy for the pizza) and slice onion
Step 7

after the blind bake of dough top pizza crust with marinara/adobo/chipolte sauce, mexican cheese, chicken, drained artichoke hearts and sliced purple onion and if using smoked mozzerella slice and arrange on top last in a pattern around crust. bake for an additional 12 min turning pan in oven half way through. Slice and serve
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes