CHICKEN ENCHILADA PIZZA

Chicken Enchilada Pizza image

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...

Provided by Brandi Kirkpatrick

Categories Pizza

Time 1h40m

Number Of Ingredients 30

Ingredients

DOUGH/CRUST
1 cup warm water
1-1/4 teaspoons active dry yeast
1/2 teaspoon sugar
1 teaspoon salt
1-1/4 cups all-purpose flour
1-1/4 cups whole wheat flour
CHICKEN MIXTURE
2 cups rotisserie chicken, chopped (or use leftover chicken)
1/2 package fajita seasoning mix
1/2 cup chicken broth, low sodium
1/2 jalapeño, seeded minced
1 (7oz) can mild diced chilies
1 (14.5 oz) can ranch beans, well drained of liquid
GREEN ENCHILADA SAUCE
1 (12oz) can green enchilada sauce (or homemade)
1 tablespoon cornstarch
TOPPINGS
10 cherub tomatoes, cut length wise in half (or use other variety, but seed them)
1/2 can black olives, sliced
3-4 green onions, chopped
1 yellow/orange pepper, seeded and chopped
1 cup monterey jack cheese, shredded
3/4 cup mozzarella cheese, shredded
fresh cilantro, finely chopped
OPTIONAL
avocados
lettuce
salsa/taco sauce
sour cream, light/fat free

Steps:

1. In 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.
2. In 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.
3. Preheat 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.
4. Lightly 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.
5. Layer 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.
6. Bake 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!