Chicken Enchilada Pizza
This Chicken Enchilada Pizza combines to favorites to make an irresistible meal. Homemade masa crust, freshly made enchilada sauce, and topped with your favoriteEnchilada inspired toppings.
Servings: 3 10" pizzas
Ingredients
Pizza Dough
- 2 cups Masa Harina corn flour
- 1 ½ cups White Whole Wheat Flour
- 2 ¼ teaspoon Instant Yeast 1 envelope
- 1 teaspoon Honey
- 2 teaspoon Coarse Kosher Salt
- 2 Tablespoon + 2 teaspoon Extra Virgin Olive Oil
- 1 ½ cups Warm Water 105-115 degrees Fahrenheit
Enchilada Sauce
- 8 oz Tomato Sauce
- 1 cup Broth chicken or vegetable
- 2 tablespoon Chili Powder *not cayenne pepper
- 2 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Salt
- 1 tablespoon Arrowroot Powder or Cornstarch
- 1 tablespoon Water
Toppings
- 2 cups Cooked Chicken diced
- 3 cups Shredded Cheese I use a mix of sharp cheddar and queso fresco
- ¼ cup Cilantro chopped
- ¼ cup Sour Cream or Plain Greek Yogurt
Instructions
Prepare the dough
- In the bowl of a stand mixer with a dough hook, combine the masa harina, flour, honey, yeast and kosher salt. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
- With the remaining 2 teaspoon of olive oil, grease a large bowl. Place the dough in the greased bowl, cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm area to let it double in size, about 1 hour.
- Once the dough has doubled in size, punch the dough to let some of the air out. Turn the dough out onto a lightly floured surface and divide it into 3 equal pieces forming them into individual balls. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
- While your dough is resting, preheat oven to 475F (baking sheet) or 500F (pizza stone). If using a pizza stone, place it on the lowest rack to preheat with the oven. If using a baking sheet, line with silpat mat, parchment paper, or greased with nonstick cooking spray, lightly sprinkle it with cornmeal or flour and set aside.
Make the enchilada sauce
- In a small bowl, mix arrowroot powder and water, set it aside. In a medium sauce pan over medium heat, combine the tomato sauce, broth, chili powder, cumin, oregano, garlic powder, onion powder, and salt. Bring to a simmer and cook, whisking often for 5 minutes. Add arrowroot powder slurry and whisk until combined. Cook until thickened, about 5 minutes.
- In a bowl, toss the cooked chicken with ½ cup of the sauce. Set aside.
Shape the dough
- On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten one ball of dough into a thin 10-inch disc. Transfer the dough to the prepared baking sheet. If using a pizza stone, dust the stone with cornmeal before transferring the dough to the stone.
Bake the dough
- Bake the crust (naked, without any toppings) on the lowest rack for 12 minutes.
- Remove the crust from the oven. Top crust with 1/3 cup of enchilada sauce, 1/3 of the chicken, and 1 cup of shredded cheese.
- Bake for 8 minutes, or until the cheese has melted.
- Remove from oven and top with cilantro and sour cream.
- Cut into 8 slices and enjoy!
Notes
This makes enough dough for 3 -10" pizza. If you plan on using just a portion of the dough, before you set it out to rise, split the raw dough in 3rds and tightly wrap the unused dough in plastic wrap. Place wrapped dough in a freezer safe bag and place in the freezer for up to 3 months. When you are ready to use it defrost it overnight in the refrigerator. Once defrosted, continue with step 2.