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Chicken Enchilada Pizza

Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 12 -14 inch pizza
Author Layla


  • 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
  • Toppings
  • JalapeƱos
  • 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.