Chicken Enchilada Pizza
Two of my favorites, pizza and Tex-Mex, come together in this delicious recipe!
Combining some grilled chicken with a few items from my pantry, this dinner for two, prep to table, took less than 30 minutes!
Homemade Pizza in half an hour- really?!
When I found this pizza dough recipe on Money Saving Mom, I had to try it myself… here’s a step-by-step look at the process:
1. Add the yeast into warm water. After the yeast has dissolved, add in the remaining ingredients and stir to combine. I used a silicone spatula to keep the dough from sticking to the bowl and it worked great.
2. When combined, add some flour to the bowl or dump the dough onto a floured surface for kneading. Knead for about 5 minutes into a soft dough.
3. Use a rolling pin or your hands like I am doing to spread the dough out evenly on a greased pizza pan or cookie sheet. You can make it thick, thin or traditional crust- whichever you prefer. I chose a traditional style for this recipe, it was fantastic!
4. Season the dough with spices. I used some oregano this time, but garlic powder and Italian seasoning are also great choices. Just sprinkle the spices across the dough to taste.
Now on to the fun part- toppings!
5. Since it’s a Mexican pizza, I substitute the usual tomato sauce for red enchilada sauce. I used about half a can (4-5 ounces). Let me tell you that the enchilada sauce on the homemade dough sold it for me! But let’s not stop here…
6. Add a couple handfuls of shredded cheese; I used the 4 cheese Mexican blend. Add a sliced grilled chicken breast on top of the cheese.
7. Drain a can of diced green chillies. Using a teaspoon, drop a spoonful of the chillies on each slice of chicken. Chicken + green chillies = amazing flavor!
8. Sprinkle more shredded cheese on top if you’d like and place in the oven at 450 for 12-14 minutes or until the cheese is melty and the crust is golden!
9. Remove from the oven, slice and enjoy! It’s a fiesta in your mouth! 
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Sounds good! It sounds a bit spicy for me, but if I went light on the chiles and moderate the sauce, I think I’d really like that. Thanks!
My husband, James, has a stomach condition that prevents him from enjoying most spicy foods as well as citrus. Normally when I use the sauce for enchiladas it is a bit too spicy for him.
With this recipe-since the pizza dough is thicker than a tortilla- we found it absorbs some of that spicy heat. He did’t have a hard time with it at all and actually asked it I could make it more often.
That worked for us, but of course adjust it to your liking.
Hope you enjoy it!
That looks delicious! I love chicken on pizza anyway so I’ll have to give this a try. I used to enjoy making my own pizza dough in high school and college, but it’s been a while since I’ve done it.
Looks delicious! That pizza dough recipe is so good (we use the same one)!
That is an interesting dough, the one I make is risen once (1hour) before it is flattened. I must give this one a go as it is much quicker. I freeze my dough (in balls) and defrost and roll out when needed. I defrosts overnight in the fridge.