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chipolte chicken and artichoke pizza

★★★★★ 1
a recipe by
Leilani Waller
woolwich, ME

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

★★★★★ 1
serves 4
prep time 20 Min
cook time 50 Min

Ingredients For chipolte chicken and artichoke pizza

  • 2 2/3 c
  • 1/2 tsp
  • 1 tsp
  • 2 tsp
    olive oil
  • 1 pkg
    fast rising yeast
  • 1 c
    very warm water 110 degrees
  • 4
    cloves of garlic minced
  • 1 can
    chipolte in adobo sauce
  • 1 sm
    jar or can of artichoke hearts
  • 1
    purple onion sliced thin
  • 1 pkg
    shredded mexican cheese (2 cups)
  • 1/2 jar
    marinara sauce ( about 1 cup)
  • 1
    boneless chicken breast
  • 1 pkg
    smoked mozzerella sliced (optional)

How To Make chipolte chicken and artichoke pizza

  • 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
  • 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.
  • 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
  • 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
  • 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
  • 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
  • 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

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