Chicken Enchilada Pizza
· 2 tablespoons corn meal
· 1 prepared pizza crust, unbaked, rolled out to fit your pizza pan or pizza stone
· 1 chicken breast, cut into 4 pieces
· 1 can (14 ounces) green chile enchilada sauce
· 1 teaspoon ground cumin
· ¼ teaspoon cayenne pepper (optional)
· ¼ teaspoon crushed red pepper flakes (optional)
· 1 can (2.5 ounces) sliced black olives
· 1 Roma tomato, diced
· ¼ red onion, thinly sliced
· 2 tablespoons chopped green chiles, mild or spicy
· 1 ½ cups grated cheese, any type of melting cheese or cheese blend
· 2 tablespoons olive oil
Preheat the oven as high as it will go (550 for ours), and let it preheat for about 20 minutes. If you have a pizza stone, let that preheat in the oven.
Sprinkle a large pizza pan with the cornmeal, then lay the pizza dough on the pan. (You could also build your pizza on a pizza peel to transfer directly to the pizza stone – we don’t have a pizza peel so we bake ours on a pan that we set on top of the pizza stone.)
In the meantime, place the chicken pieces in a saucepan and pour the enchilada sauce on top. Cook over medium heat until chicken is cooked through, about 15 minutes. Remove the chicken and shred with two forks. Let the sauce cool for a few minutes in the fridge so it’s not piping hot when you spread it on the dough.
Spread the enchilada sauce on the pizza dough and add the chicken. Sprinkle with cumin, cayenne pepper and red pepper flakes (depending on how spicy you want the pizza). Add the olives, tomato, red onion, green chiles and cheese.
Brush the edge of the dough with the olive oil.
Bake at 550 for 5-6 minutes, until toppings are hot, cheese is melted, and crust is browned and crispy. If your oven doesn’t go up this high, you can bake it at around 400 for 10-12 minutes.
Cool on the counter for 5 minutes before slicing.
Yields 8 large slices.