Wednesday, May 21, 2014

A Mexican Pizza Party

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Pizza is a staple around here. I usually do a pizza night every other week and make everything from scratch. Pizza dough is so easy to whip up and I usually stick with the red sauce/mozzarella/veggie/meat combo, sometimes I like to change it up.

I've been known to do white pizzas, cajun shrimp pizzas and even naan-based pesto pizzas. This riff on pizza swings over to the Mexican style flavors and it was delicious! I found the recipe on one of my new favorite blogs: Baked By Rachel. Make sure to take a minute and go check out her site, she's got great resources and recipes!

This recipe for Chicken Enchilada Pizzas is the perfect way to shake up your usual homemade pizza night. I stuck with the recipe almost exactly this time around, next time I might try adding some corn or black beans on top or using a more traditional red enchilada sauce. No matter how you mix it up, it's a winner served up with a big green side salad so give it a whirl!

Chicken Enchilada Pizzas

Ingredients for the pizza dough:
1C warm water
1 1/4 tsp active dry yeast
1/2 tsp granulated sugar
1 tsp salt
2 1/2C all purpose flour

Ingredients for the chicken:
2 chicken breast
1 1/2-2C chicken broth
1 tsp chili powder
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp salt

Ingredients for enchilada sauce:
1C chicken broth
2Tbsp flour
1/4 tsp oregano
1/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground black pepper
3/4 tsp salt
1/4 tsp cayenne pepper
1Tbsp chili powder

Pizza toppings:
1/2C yellow onion, diced
Parmesan cheese
1/2C whole milk mozzarella, shredded
1/2C Monterey Jack cheese, shredded
Cherry tomatoes
Ground black pepper
Fresh cilantro

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.

In a small saucepan over medium heat, combine trimmed chicken breasts with seasonings and enough chicken broth, to cover meat. Cook, flipping after 10 minutes and shredding when meat is no longer pink. Return shredded chicken to liquid, reducing heat to medium-low, cooking off liquid. Transfer chicken to a small bowl.

Whisk together 1C chicken broth and 2 Tbsp flour, add to a small saucepan with other sauce ingredients. Stir to combine. Cook over medium-low heat until mixture has reduced to roughly 1/2C. Stir occasionally. Transfer enchilada sauce to a small bowl, pressing plastic wrap to the surface to prevent a skin from forming. Set aside.

Preheat oven to 425°F. Lightly grease 1 or 2 baking sheets, depending on if you are making one large or two small pizzas. Prepare pizza toppings by dicing onions, shredding cheese and slicing tomatoes. If making two pizzas, divide dough in half. Shape dough into desired size on prepared pan. Spread enchilada sauce over dough. Arrange onions, jalapeƱos and shredded seasoned chicken over sauce. Sprinkle with Parmesan cheese, Monterey jack cheese and mozzarella. Add chopped tomatoes and a sprinkle of ground black pepper.

Bake for 15-20 minutes or until desired crispness is reached. Top off with fresh cilantro, slice and serve. Chill leftovers, reheating at 425°F for 6-8 minutes.

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