Ingredients
Pizza Dough
- 1 cup warm water
- 1 1/4 tsp active dry yeast
- 1/2 tsp granulated sugar
- 1 tsp salt
- 2 1/2 cups all-purpose flour
- 1-2 tbsp olive oil (optional)
Chicken and Seasoning
- 2 chicken breasts, trimmed
- 1 1/2 to 2 cups chicken broth (for cooking chicken)
- 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
Enchilada Sauce
- 1 cup chicken broth
- 2 tbsp 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
- 1 tbsp chili powder
Toppings
- 1/2 cup yellow onion, diced
- Jalapeños, sliced (to taste)
- Parmesan cheese (to taste)
- 1/2 cup whole milk mozzarella, shredded
- 1/2 cup Monterey Jack cheese, shredded
- Cherry tomatoes, sliced
- Ground black pepper (to garnish)
- Fresh cilantro (for garnish)
Instructions
- Prepare the Dough: In a small measuring cup, heat water to 115°F. Dissolve yeast and sugar in the warm water and let the yeast proof until bubbly. In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer running on low speed, slowly add the yeast mixture to form the dough. Add 1-2 tablespoons olive oil if needed for a smooth, elastic dough. Shape into a ball, place it in a lightly greased large bowl, cover, and let rise in a warm spot until doubled in size, approximately one hour.
- Cook and Season Chicken: Place trimmed chicken breasts in a small saucepan over medium heat with chili powder, cayenne pepper, black pepper, garlic powder, onion powder, salt, and enough chicken broth to cover the meat. Cook the chicken, flipping once after about 10 minutes, until no longer pink inside. Shred the chicken while warm. Reduce the heat to medium-low and cook off some of the liquid to concentrate flavors. Transfer shredded chicken to a small bowl.
- Make the Enchilada Sauce: Whisk together 1 cup chicken broth and 2 tablespoons flour until smooth. Add to a small saucepan along with oregano, cumin, garlic powder, onion powder, ground black pepper, salt, cayenne pepper, and chili powder. Cook over medium-low heat, stirring occasionally, until the sauce thickens and reduces to about half a cup. Transfer the sauce to a small bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Set aside.
- Preheat Oven and Prepare Toppings: Preheat the oven to 425°F. Lightly grease one or two baking sheets depending on whether you are making one large or two small pizzas. Prepare toppings by dicing yellow onion, shredding mozzarella and Monterey Jack cheeses, and slicing cherry tomatoes and jalapeños.
- Assemble Pizza: If making two pizzas, divide the dough in half. Shape dough on the prepared baking sheet(s) to desired size. Spread a layer of the prepared enchilada sauce evenly over the dough. Evenly distribute the diced onions, sliced jalapeños, and shredded seasoned chicken over the sauce. Sprinkle Parmesan cheese followed by shredded mozzarella and Monterey Jack cheeses. Add sliced cherry tomatoes and a light sprinkle of ground black pepper.
- Bake the Pizza: Bake in the preheated oven for 15 to 20 minutes or until the crust is golden and the cheese is melted and bubbly with the desired crispness. Remove from oven and top with fresh cilantro. Let cool slightly, slice, and serve.
- Store and Reheat: Refrigerate leftovers in an airtight container. Reheat in a 425°F oven for 6 to 8 minutes until warmed through and the crust regains crispness.
Notes
- Proofing yeast at the right temperature is essential for good dough rise.
- You can adjust the heat level by varying the amount of cayenne and jalapeños.
- Using three types of cheese adds depth of flavor and better melt quality.
- Pressing plastic wrap onto hot sauce prevents a skin from forming while it cools.
- Leftover pizza can be reheated in the oven for best texture retention.
- For a thicker crust, allow dough to rise a second time after shaping before baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Pizza
- Method: Baking
- Cuisine: Mexican-American Fusion
