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Homemade Chicken Enchilada Pizza recipe photo

Chicken Enchilada Pizza

A flavorful fusion of enchilada sauce, shredded chicken, and melty cheese on homemade pizza dough.
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Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 12 servings

Equipment

  • stand mixer (or large mixing bowl and spoon)
  • Measuring cups and spoons
  • Large Bowl
  • Plastic Wrap
  • Small saucepan
  • Whisk
  • 12–14 inch pizza pan
  • Oven

Ingredients
  

  • Pizza Dough (see ingredients below)
  • 2 1/2 cups bread flour
  • 1 cup warm water
  • 1 package active dry yeast
  • 2 tablespoons olive oil plus more for greasing
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • Enchilada Sauce (makes about 1 cup)
  • 1 cup chicken or vegetable stock (or water)
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1/4 teaspoon black pepper
  • Toppings
  • jalapeños to taste
  • 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 for topping
  • 1 cup rotisserie or shredded chicken

Instructions
 

  • In the bowl of a stand mixer, combine 2 1/2 cups bread flour, 1 teaspoon sugar, 1 package active dry yeast, and 1 teaspoon salt.
  • With the mixer running and using the dough hook, pour in 1 cup warm water and 2 tablespoons olive oil and mix until a dough ball forms; if not using a mixer, stir then knead by hand until smooth.
  • Turn the dough onto a lightly floured surface and knead briefly into a smooth, firm ball.
  • Grease a large bowl with a little oil, place the dough inside, cover with plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
  • While the dough rises, make the enchilada sauce: whisk 1 cup stock or water with 2 tablespoons flour in a small saucepan until smooth.
  • Add 2 tablespoons chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon cumin, 1/4 teaspoon oregano, and 1/4 teaspoon black pepper; whisk to combine.
  • Simmer the sauce over low heat, whisking occasionally, until thickened and reduced by about half, about 10–15 minutes; remove from heat and set aside.
  • Preheat the oven to 500°F (260°C). Grease and lightly flour a 12–14 inch pizza pan.
  • Shape the risen dough on the prepared pizza pan to form an even crust.
  • Spread a thick layer of the warm enchilada sauce over the dough, leaving a small border for the crust.
  • Evenly distribute 1 cup shredded chicken over the sauce, then sprinkle 1 cup shredded mozzarella and the optional 1/2 cup shredded pepper jack on top.
  • Add toppings as desired: sliced jalapeños, 1/4 cup diced onions, 1/2 cup sliced grape tomatoes (optional), and 1/4 cup black olives.
  • Bake the pizza at 500°F for 15–20 minutes, or until the crust is golden and the cheese is bubbly.
  • Remove from the oven and sprinkle 2 tablespoons chopped fresh cilantro over the pizza before slicing and serving.

Notes

  • Let the dough double for best texture.
  • Simmer the sauce until slightly thickened to avoid a soggy crust.
  • Use rotisserie chicken for a quick option.
  • Adjust jalapeños to control heat.