Tonight, I made two pizzas...but not your typical pizza. No pizza sauce. No mozzarella cheese. No pepperoni (not that pepperoni would EVER be allowed on my pizza).
I made Chicken Enchilada Pizza and boy, howdy, was it good. I found the recipe while perusing through the Pioneer Woman's cooking site...it's not one of her recipes, but one from Tasty Kitchen's site. As with anything new, I was nervous, but it was a fairly cheap dinner.
I made a mistake, though, that anyone who knows anything about cooking, especially cooking with peppers, knows that you shouldn't do!! I was chopping poblano pepper...taking out the seeds and ribs, but I forgot to wash my hands when I was done. NOT GOOD. A bit later, I reached up to touch my mouth...not sure why, but the burn was bad for several minutes. I touched my tongue and I could squealch that heat with a peppermint...but the area around my mouth burned and burned. I finally washed the area and dabbled on some olive oil...not sure if that would help, but it seemed to.
So, the recipe is simple enough.
The only changes I made (you KNOW I had to make changes): I used a pizza crust mix. I am not much on it, but I like it better than the premade crusts and I didn't want to take time to make a homemade one. I did buy monterrey jack cheese, but I forgot I bought it and used some mexican blend cheese instead. Also, I had some Hill Country Fair (HEB Brand) enchilada sauce left over from a previous recipe AND some Old El Paso sauce. I used the rest of the HCF sauce and than opened OEP sauce and was surprised to see that the HCF sauce was richer in color and consistency than the OEP brand. I informed Matt to buy it from now on!!
My kids LOVED the pizza...and so did Matt and I!!
I made Chicken Enchilada Pizza and boy, howdy, was it good. I found the recipe while perusing through the Pioneer Woman's cooking site...it's not one of her recipes, but one from Tasty Kitchen's site. As with anything new, I was nervous, but it was a fairly cheap dinner.
I made a mistake, though, that anyone who knows anything about cooking, especially cooking with peppers, knows that you shouldn't do!! I was chopping poblano pepper...taking out the seeds and ribs, but I forgot to wash my hands when I was done. NOT GOOD. A bit later, I reached up to touch my mouth...not sure why, but the burn was bad for several minutes. I touched my tongue and I could squealch that heat with a peppermint...but the area around my mouth burned and burned. I finally washed the area and dabbled on some olive oil...not sure if that would help, but it seemed to.
So, the recipe is simple enough.
The only changes I made (you KNOW I had to make changes): I used a pizza crust mix. I am not much on it, but I like it better than the premade crusts and I didn't want to take time to make a homemade one. I did buy monterrey jack cheese, but I forgot I bought it and used some mexican blend cheese instead. Also, I had some Hill Country Fair (HEB Brand) enchilada sauce left over from a previous recipe AND some Old El Paso sauce. I used the rest of the HCF sauce and than opened OEP sauce and was surprised to see that the HCF sauce was richer in color and consistency than the OEP brand. I informed Matt to buy it from now on!!
My kids LOVED the pizza...and so did Matt and I!!
Ingredients
Preheat oven to 425 F.
Heat oil in a skillet over medium-high heat until shimmering. Add onions and poblano, and saute for 5 minutes or until onions are cooked and translucent. Add diced green chiles and cook for 2 minutes more. Remove from heat and set aside.
In a bowl, toss the shredded chicken with a few spoonfuls of the enchilada sauce. Set aside.
Put your crust into your pan or on your baking stone. Prepare the pizza by spreading the remaining enchilada sauce evenly on the crust, leaving a 1-inch border. Layer the onion/poblano/chile mixture evenly on top of the sauce, then add the sauced chicken, then sprinkle the top with cheese. Bake for 10-12 minutes, or according to the crust’s package instructions, or until the cheese is melted and the crust begins to turn golden brown. Remove from the oven and sprinkle with fresh cilantro. Slice and serve immediately.
- 1 Tablespoon Olive Oil
- 1 whole Small White Onion, Peeled And Diced
- 1 whole Poblano Pepper, Stem And Seeds Removed Then Diced
- 1 can (4 Oz. Can) Diced Green Chiles, Drained
- 2 cups Shredded, Cooked Chicken
- 2 cups Red Enchilada Sauce, Homemade Or Storebought
- 1 whole Large Unbaked Pizza Crust, Homemade Or Store Bought
- 2 cups Shredded Monterey Jack Cheese
- 1 cup Fresh Cilantro, Stems Removed
Preheat oven to 425 F.
Heat oil in a skillet over medium-high heat until shimmering. Add onions and poblano, and saute for 5 minutes or until onions are cooked and translucent. Add diced green chiles and cook for 2 minutes more. Remove from heat and set aside.
In a bowl, toss the shredded chicken with a few spoonfuls of the enchilada sauce. Set aside.
Put your crust into your pan or on your baking stone. Prepare the pizza by spreading the remaining enchilada sauce evenly on the crust, leaving a 1-inch border. Layer the onion/poblano/chile mixture evenly on top of the sauce, then add the sauced chicken, then sprinkle the top with cheese. Bake for 10-12 minutes, or according to the crust’s package instructions, or until the cheese is melted and the crust begins to turn golden brown. Remove from the oven and sprinkle with fresh cilantro. Slice and serve immediately.
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