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Homemade Chicken Enchilada Pizza photo

Chicken Enchilada Pizza

This Chicken Enchilada Pizza is a flavor-packed delight! Enjoy the best of pizza and enchiladas in one delicious dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Pizza Dough:
  • 2.5 cups bread flour
  • 1 cup warm water
  • 1 package active dry yeast
  • 2 tablespoons olive oil
  • 1 teaspoon white sugar
  • 1 teaspoon salt
For the Enchilada Sauce:
  • 1 cup chicken or vegetable stock or water
  • 2 tablespoons all-purpose or gluten-free flour
  • 2 tablespoons chili powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon cumin
  • 0.25 teaspoon oregano
  • 0.25 teaspoon pepper
For the Toppings:
  • 1 cup rotisserie or shredded chicken
  • 0.25 cup diced onions
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup pepper jack cheese, shredded (optional)
  • 0.5 cup grape tomatoes, sliced (optional)
  • 0.25 cup black olives
  • 2 tablespoons fresh cilantro, chopped
  • to taste Jalapeños

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Baking Sheet or Pizza Stone
  • Whisk
  • Oven

Method
 

Chicken Enchilada Pizza: From Prep to Plate
  1. Step 1: Prepare the Pizza Dough - Start by activating the yeast. In a small bowl, combine the warm water, white sugar, and active dry yeast. Let it sit for about 5-10 minutes, or until it becomes frothy. In a large mixing bowl, combine the bread flour and salt. Once the yeast is ready, add it to the flour mixture along with the olive oil. Mix until a dough forms.
  2. Step 2: Knead the Dough - Transfer the dough onto a floured surface and knead it for about 5-7 minutes, until it is smooth and elastic. Place the kneaded dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  3. Step 3: Make the Enchilada Sauce - While the dough is rising, you can prepare the enchilada sauce. In a saucepan over medium heat, whisk together the chicken or vegetable stock and flour until smooth. Add the chili powder, garlic powder, salt, cumin, oregano, and pepper. Stir constantly until the sauce thickens, about 5 minutes. Remove from heat and set aside.
  4. Step 4: Preheat the Oven - Preheat your oven to 475°F (245°C). This high temperature will help achieve a crispy crust for your Chicken Enchilada Pizza.
  5. Step 5: Shape the Dough - Once the dough has risen, punch it down to release the air. Roll it out on a floured surface to your desired thickness—thin crust or thick crust, it’s up to you! Transfer the rolled dough to a baking sheet or pizza stone.
  6. Step 6: Assemble the Pizza - Spread a generous amount of the enchilada sauce over the rolled-out dough. Scatter the shredded chicken evenly across the top, followed by the diced onions, mozzarella cheese, and pepper jack cheese (if using). Finish with any additional toppings such as jalapeños, grape tomatoes, and black olives.
  7. Step 7: Bake the Pizza - Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
  8. Step 8: Garnish and Serve - Once out of the oven, sprinkle fresh cilantro over the top for added flavor and freshness. Slice up your Chicken Enchilada Pizza and serve it hot!

Notes

  • For a gluten-free option, use gluten-free flour for the dough.
  • Feel free to customize toppings based on your preferences!
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.