chicken enchilada pizza
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I am pretty traditional when it comes to pizza, but every now and then I get a yen to do something different. This started out as a Pinterest inspiration and kinda morphed out of control. I love a good vase recipe, but help my little soul I just can't leave recipes alone. So, this is what I noodled out with the mentality of adding wheat, more veggies, more fiber, and more enchilada flavor! Not too shabby if I do say so myself. It's great to use up leftover chicken, stray veggies, or make a beef enchilada version (I prefer red enchilada sauce in that scenario though).
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yield
6 -8
prep time
1 Hr 20 Min
cook time
20 Min
method
Bake
Ingredients For chicken enchilada pizza
- DOUGH/CRUST
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1 cup warm water
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1-1/4 teaspoons active dry yeast
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1/2 teaspoon sugar
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1 teaspoon salt
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1-1/4 cups all-purpose flour
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1-1/4 cups whole wheat flour
- CHICKEN MIXTURE
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2 cups rotisserie chicken, chopped (or use leftover chicken)
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1/2 package fajita seasoning mix
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1/2 cup chicken broth, low sodium
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1/2 jalapeño, seeded minced
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1 (7oz) can mild diced chilies
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1 (14.5 oz) can ranch beans, well drained of liquid
- GREEN ENCHILADA SAUCE
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1 (12oz) can green enchilada sauce (or homemade)
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1 tablespoon cornstarch
- TOPPINGS
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10 cherub tomatoes, cut length wise in half (or use other variety, but seed them)
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1/2 can black olives, sliced
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3-4 green onions, chopped
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1 yellow/orange pepper, seeded and chopped
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1 cup monterey jack cheese, shredded
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3/4 cup mozzarella cheese, shredded
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fresh cilantro, finely chopped
- OPTIONAL
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avocados
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lettuce
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salsa/taco sauce
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sour cream, light/fat free
How To Make chicken enchilada pizza
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1In a small measuring cup, heat water to 115°F. Dissolve yeast and sugar in water, allow yeast to proof. Add flour and salt to the bowl of a stand mixer with dough hook attached. With mixer running on low, slowly add yeast mixture. If needed, add 1-2Tbsp olive oil to dough. Shape into a smooth ball and transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly one hour.
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2In a large skillet, heat chopped chicken. Add fajita seasoning (only 1/2 a package or about 2-3 tablespoons). Simmer for about 5 minutes. Add jalapeño, chilies, and drained beans. Heat through. Set aside.
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3Preheat oven to 425 degrees. Reserve 1/3 cup of enchilada sauce in a small bowl. In a small saucepan, heat remaining enchilada sauce to a boil. To the reserved enchilada sauce, whisk in cornstarch. When sauce in pan is boiling slowly add cornstarch sauce, whisking until thick and bubbly. Turn to low, stirring occasionally.
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4Lightly grease a round pizza pan. Gently press the proofed dough into the pan. With a fork, poke holes all over the crust ( this is to help prevent bubbles). Bake for 10 minutes in preheated oven. Remove from oven and proceed with toppings.
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5Layer green enchilada sauce, 1/2 cup Monterey Jack cheese, carefully scoop chicken mixture over cheese (make a thin layer over all over pizza), generously sprinkle peppers, green onions, and olives over entire pizza. Top with remaining cheese and chopped fresh cilantro.
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6Bake for 8-10 more minutes or until the cheese is melted. Remove from oven and let sit 5 minutes. Serve with chopped avocado, lettuce, salsa/taco sauce, and sour cream!
- 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!
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