Chipolte chicken and artichoke pizza

Leilani Waller


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 vote

20 Min
50 Min


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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
cloves of garlic minced
1 can(s)
chipolte in adobo sauce
1 small
jar or can of artichoke hearts
purple onion sliced thin
1 pkg
shredded mexican cheese (2 cups)
1/2 jar(s)
marinara sauce ( about 1 cup)
boneless chicken breast
1 pkg
smoked mozzerella sliced (optional)

How to Make Chipolte chicken and artichoke pizza


  • 1In 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
  • 2While 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.
  • 3take 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
  • 4add 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
  • 5punch 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
  • 6Blind 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
  • 7after 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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About Chipolte chicken and artichoke pizza

Course/Dish: Chicken, Pizza

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