Illustration depicting a plethora of fresh cooking ingredients

Tex-Mex Enchilada Pizza

Prep time: 120 mins |Cook time: 10 mins |Total time: 130 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Tex-Mex Enchilada Pizza

Prep time: 120 mins |Cook time: 10 mins |Total time: 130 mins |Serves: 4 |

Tex-Mex Enchilada Pizza

INGREDIENTS

Chicken:

  • 4 chicken thighs
  • boneless and skinless
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle chile pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt

Pizza:

  • 2 packages (¼ oz each) active dry yeast (not rapid-rise)
  • 2 tablespoons sugar
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 4 cups unbleached all-purpose flour
  • 4 tablespoons Cook’s Pantry Medium Red Enchilada Sauce
  • ¼ cup cilantro
  • chopped
  • ½ cup green onions
  • chopped
  • 1 avocado
  • diced
  • 1 large tomato
  • diced
  • 1 cup queso cotija
  • crumbled
  • ½ cup monterey jack cheese
  • shredded
  • ½ cup colby jack cheese
  • shredded
  • ½ cup unsalted butter
  • melted
  • 1 egg yolk
  • 2 tablespoons olive oil
  • Sour Cream

DIRECTIONS

To make the dough:
  1. Pour 1½ cups warm water into a large bowl; drop in your yeast and let stand for five minutes.
  2. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until the dough forms.
  3. Oil a bowl and place your dough inside, then brush the top of your dough with more oil. Plastic wrap your bowl so it’s airtight and let sit until the dough has doubled in size, about 1½ - 2 hours.
  4. Massage the chicken thighs with olive oil, then mix the spices and salt in a small bowl and rub in the spice mixture. Cover and refrigerate for 30 minutes. Then pan fry over medium heat for 8-12 minutes, flipping once. When fully cooked, either shred or chop into small pieces.
Once the dough has risen:
  1. For wood-fired baking: Start your fire early enough that your cooking surface reaches 700°F by the time you’re cooking your chicken thighs. (Depending on your pizza oven, you might want to let the oven rest for 10-20 minutes after moving the fire to the side of the oven.)
  2. To Grill: Preheat your grill to high and place a pizza stone on the grate. To Bake: Place a baking stone in the oven at 500 degrees."
  3. Punch down each dough ball and knead into a thin 14 inch circle, fold in the edges of the dough if you like a thicker crust (no more than half an inch).
  4. Whisk together your melted butter and egg yolk, brush the surface of the dough, focusing on the edges.
  5. Transfer the pizza dough onto a pizza screen, or a cookie sheet/large flat plate if you don’t have one. Spread the Cook’s Pantry Medium Red Enchilada Sauce on the dough, then sprinkle with chicken and your cheeses. Slide the pizza onto your preferred cooking surface."
  6. Wood-fire bake: Place in pizza oven for 90 - 120 seconds, careful not to burn the crust.
  7. Grill: Close the grill cover and grill for 7-10 minutes until the crust is browned.
  8. Bake: Cook on top rack for 10-12 minutes until the crust is browned.
  9. Once the pizza is cooked, top each with fresh tomatoes, avocado, green onions, and cilantro. Serve with a dollop of cream cheese on each slice, or on the side for dipping.

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