chipolte chicken and artichoke pizza

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
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card