Mexican Chipotle Chicken Pizza

This was the bomb.  Like, really good.  There are several parts to it though, so bear with me.  I would say the thing that makes this dish so good is its “authentic” Mexican ingredients, like lime juice, cilantro, avocado, and adobo sauce.  Then, add to it the homemade pizza crust, and you’ve got one killer bite.

Not that nobody else has ever made a Mexican pizza, but I did not refer to a recipe for inspiration on this one.  The thing that started the idea wheel turning this time was that we recently got a KitchenAid mixer, which made the whole dough-making process a lot less daunting and actually, really easy.  Even without one though, you can do this at home without too much trouble.  People have been making dough for hundreds of years without the use of a KitchenAid mixer.  Or, hey, you could even just use a pre-made crust from the store if you’re not feeling particularly ambitious.

Then, there’s all the components that go on the pizza.  Luckily, many of those things are things you may have around the kitchen already.  In any case, it makes this particular pizza kind of time-consuming and potentially expensive to make.  Here’s a list of things you need:

SHOPPING LIST:

• 1 ripe (soft) avovado
• Fresh cilantro (chopped)
• Small can of corn (drained)
• Can of black beans (drained)
• Mexican cheese blend
• Marinara sauce (most any kind will do, since you’ll be using salsa too)
• Salsa (again, any kind you like)
• Lime juice (you can use the kind in a little plastic lime if you must)
• Sour cream
• Whole wheat flour
• All-purpose flour
• Rapid-action yeast packet
• Salt
• Sugar
• Frozen pre-grilled chicken strips (Tyson)
• Olive Oil
• Seasonings (cumin, coriander, seasoned salt, pepper)
• Adobo Sauce (from small can of chiles in adobo sauce)
• onions and peppers (sometimes you can get these pre-sliced and mixed in the produce section)

Step 1: Make the dough. 

My dough was a recipe I found online, nothing terribly different, difficult, or special about it.  Here it is:

• 1 tsp. rapid-action yeast
• 1 tsp. sugar
• 1 C. hot tap water
• 1 C. whole wheat flour
• 1 1/4 C. all-purpose flour
• 1 Tbs. E.V. Olive Oil
• 1 tsp. Salt

In a measuring cup, get your hot water from the tap and dissolve the sugar.  Then, put the yeast in the cup, so that it distributes across the surface of the water.  Leave to sit for 10 minutes, until yeast activates and becomes foamy.  Then, add the olive oil and salt to the mixture.  In your mixing bowl, combine the mixture with all of the flour.  kneading with oiled hands or using a dough hook in a stand mixer, knead the dough until smooth.  Adjust the consistency as needed by adding warm water or extra flour.  Then, form into a ball, leave in the bowl, and cover with a damp cloth.  Let it rest for about 15 minutes, until it’s noticeably larger in size.

Step 2: Make the components for the pizza.

1) The peppers & onions: In a pan, heat a tablespoon or a little more (I always eyeball everything) of olive oil.  Then, add the onions and peppers and salt them lightly.  Sautee until brown and soft.

2) The chicken: I buy the Tyson brand pre-grilled chicken (and now Giant Eagle has their own brand too!) to save time, but this would be even better if you marinated and grilled your own chicken breast.  Here’s how I did it.  In a medium saucepan, heat 2 tablespoons of olive oil.  Then, add enough of the chicken to evenly cover a pizza.  Sautee until lightly browned and no longer frozen.  With a spatula, chop into equal-sized pieces.  Now, the fun part.  Season with 2-3 tablespoons of the adobo sauce, 1 tsp. cumin, 1/2 tsp. seasoned salt, and 1/2 tsp. coriander.  Stir until evenly coated.  Taste, and adjust seasonings.

3) Lime cream sauce: This is reserved for after the pizza is already baked (so is the fresh cilantro and avocado).  I also make this sauce whenever I make my famous fish tacos (for a later post).  It’s easy.  In a food processor, combine 1/4 C. sour cream, 2 Tbs. lime juice, a pinch of cumin, a pinch of salt, 1 Tbs. cilantro, and 1/4 of a ripe avocado.  Process until smooth and uniformly creamy.

Step 3: Pizza time.

Preheat the oven to 425.  Roll your dough out onto a surface lightly coated in corn meal (if you have some, if not, use A.P. Flour.  Transfer to a pizza pan.  Lightly coat the dough with marinara sauce, and then spoon and evenly distribute some salsa along with it.  Then, add the peppers and onions evenly.  Sprinkle a thin coating of Mexican cheese blend on top of that.  Next, evenly distribute the chicken on the crust.  Top that with the black beans and corn; you will NOT use the whole can of either of these.  Just eyeball it.  Top liberally with more cheese.  Bake for 15 minutes, then drizzle with lime cream sauce, sprinkle with chopped cilantro, and top with slivered avocado.

You’ll be the belle of the ball if you serve this to your guests.  Or the… hottest gringo at the fiesta… or something…