Mark this day down in history…
… as the first time I handled a jalapeño without immediately and foolishly rubbing my eyes. Well, not literally today — it actually happened earlier in the week when I made this pizza. Maybe I’m finally learning to be careful. Fingers crossed.
I went back and forth on whether this should be called a taco pizza or an enchilada pizza. I initially leaned taco, but once I added enchilada sauce the decision felt obvious: enchilada pizza. The final toppings might read taco-ish, but the flavor is pure enchilada — it tastes like a big, indulgent chicken enchilada. In one of the photos it even kind of looks like an enchilada.
Enchilada pizza it was.
Despite my habit of riffing on classic dishes with Mexican and Tex‑Mex flavors, Mexican-style pizzas were something I hadn’t explored much. My hesitation goes way back to elementary school—there was a so-called “Mexican pizza” in the cafeteria that was awful enough to scar me for life. It was greasy, orange, and tasted like nothing more than sad spices and melted cheese. I’m glad food has evolved since then.
These days one of the few things I do now that I didn’t do twenty years ago is cook interesting meals for myself. It feels like a legitimate adult skill, and I’m proud of it.
A quick note: the pizza looks a bit plain right out of the oven before the fresh toppings go on. The lesson here is simple — the messy, trashy toppings are what turn this into a meal worth remembering.
We devoured this pizza like it was our last meal. That’s high praise coming from my husband, who usually prefers “regular” pizza — meaning classic sauce, cheese and pepperoni (sometimes sausage or bacon). He loved this one, which made me very happy.
My rule about unconventional pizzas is simple: they’re a great way to shake up dinner, but sometimes you still want a plain pizza. The solution is easy — eat both in the same week. Use store-bought crusts if you like; convenience is welcome here.
LOOK AT THIS.
Chicken Enchilada Pizza
1
pizza
30 mins
Pin Recipe
Ingredients
dough
- 1 1/8 cups warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- 1 teaspoon salt
pizza
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1/2 jalapeño, seeded and diced
- 2 garlic cloves, minced
- 1 (4 ounce) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 cup enchilada sauce (store-bought is fine)
- 6 ounces sharp cheddar, freshly grated
- 6 ounces Monterey Jack, freshly grated
- 1 cup grape tomatoes, quartered
- 1 cup shredded lettuce
- 1 avocado, thinly sliced
- Sour cream or Greek yogurt for topping
Instructions
dough
- In a large bowl combine water, yeast, honey and olive oil. Mix, then let sit until foamy, about 10 minutes. Add 2 1/2 cups flour and salt, stirring until the dough comes together but still feels sticky. Form into a ball and work in the remaining 1/2 cup flour on a floured surface, kneading for a few minutes. Rub the bowl with olive oil, place the dough inside and turn to coat. Cover with a towel and let rise in a warm place for 1 to 1 1/2 hours.
- After rising, punch the dough down and place it on a floured surface. Shape into your desired form — round or rectangle — and place on a baking sheet or pizza peel. Cover and let rest in a warm place for 10 minutes.
pizza
- Preheat oven to 375°F. (If using a pizza stone, preheat to 450°F and bake for a shorter time; see note below.)
- Heat a large skillet over medium-low and add olive oil. Sauté onions, garlic and peppers with a pinch of salt until softened, about 5 minutes. Add shredded chicken, green chiles, cumin, smoked paprika and chili powder. Stir to coat and cook another 5 minutes, then remove from heat.
- Spread a thin layer (about 1/2 cup) of enchilada sauce over the dough. Sprinkle a small amount of cheese, then top with the chicken and pepper mixture. Add the remaining cheese evenly over the top. Bake 25–30 minutes at 375°F, until the crust is golden and the cheese is bubbly. Let cool 5–10 minutes, then top with shredded lettuce, tomatoes and avocado. Serve with extra enchilada sauce and a dollop of sour cream or Greek yogurt.
Notes
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I highly recommend serving this with sour cream — it really finishes the dish.