Is it too soon to celebrate Cinco De Mayo? You see, the past few months have been all about pies, cookies, and sweets so I seriously needed a small break from all the sweets. Yesterday I knew I needed something savory and spicy. Maybe some chicken? a bit of jalapeño and peppers jack. Anyway, so one thing lead to another and I found myself creating this mouth-watering enchilada pizza.
What makes this pizza so special is the homemade enchilada sauce. You can use the canned stuff but the homemade enchilada sauce is super easy to make and tastes so much better than the canned stuff! In fact, it’s even much easier to make than regular marinara sauce. All you need to do is combine all the ingredients (chicken broth or water, flour, and spices) in a small sauce pan, and let it simmer away until you have a thick sauce. If only you can smell how AMAZING my apartment smelled while this sauce was simmering. I could not believe how easy and flavorful the sauce was.
For topping, you can use shredded rotisserie chicken or make my simple shredded chicken recipe (the link for the recipe is below). I topped the pizza with onions, jalapeños, pepper-jack, grape tomatoes, olives, and chicken but you can totally add whatever toppings your heart desires. Avocados, beans, roasted red peppers would be a great addition. Hope you enjoy this recipe as much as we did!
Chicken Enchilada Pizza
- Pizza Dough
- 2 1/2 cups bread flour
- 1 cup warm water
- 1 package active dry yeast
- 2 tablespoons olive oil
- 1 teaspoon white sugar
- 1 teaspoon salt
- Enchilada Sauce
- 1 cups chicken or vegetable stock or water
- 2 Tbsp. all-purpose or gluten-free flour
- 2 Tbsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin
- 1/4 tsp. oregano
- 1/4 tsp. pepper
- 1/4 cup diced onions
- 1 cup mozzarella cheese shredded
- 1/2 cup pepper jack cheese shredded (optional)
- 1/2 cup grape tomatoes sliced optional
- 1/4 cup black olives
- 2 tablespoons fresh cilantro chopped
- 1 cup rotisserie or shredded chicken
To make the dough: Combine the flour, sugar, yeast and salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.Grease a large bowl with olive oil, add the dough and cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
To make the enchilada sauce: While the pizza dough is rising being preparing the sauce. Whisk the broth or water in a small sauce pan. Add the spices and whisk to combine. Simmer over low heat until the sauce has thicken and reduced by half (about 10-15 minutes).
To assemble: Preheat oven to 500 degrees F. Grease and flour a medium size (about 12-14 inch) pizza pan. Shape dough on pizza pan. Spread a thick layer of enchilada sauce. Add the chicken and cheese. Top with desired toppings. Bake for 15-20 minutes or until the crust is golden and the cheese is bubbly. Top with fresh cilantro.