Chicken Enchilada Pizza

• Meat

  • 2 Chicken breast

• Produce

  • 1 Cherry tomatoes
  • 1 Cilantro, fresh
  • 1 Jalapenos
  • 3/4 tsp Onion powder
  • 1/4 tsp Oregano
  • 3/4 tsp Powdered garlic
  • 1/2 cup Yellow onion

• Canned Goods

  • 2 1/2 cup Chicken broth

• Baking & Spices

  • 1 1/4 tsp Active dry yeast
  • 3/4 tsp Black pepper, ground
  • 1 Black pepper, ground
  • 3/4 tsp Cayenne
  • 4 tsp Chili powder
  • 2 5/8 cup Flour
  • 1/2 tsp Granulated sugar
  • 2 3/4 tsp Salt

• Nuts & Seeds

  • 1/4 tsp Cumin

• Dairy

  • 1/2 cup Monterey jack cheese
  • 1 Parmesan cheese
  • 1/2 cup Whole milk mozzarella

• Liquids

  • 1 cup Water

Found on bakedbyrachel.com

Description

Ingredients

• 1C warm water
• 1 1/4 tsp active dry yeast
• 1/2 tsp granulated sugar
• 1 tsp salt
• 2 1/2C all purpose flour
• 2 chicken breast
• 1 1/2-2C chicken broth
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp salt
• 1C chicken broth
• 2Tbsp flour
• 1/4 tsp oregano
• 1/4 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground black pepper
• 3/4 tsp salt
• 1/4 tsp cayenne pepper
• 1Tbsp chili powder
• 1/2C yellow onion, diced
• Jalapeños
• Parmesan cheese
• 1/2C whole milk mozzarella, shredded
• 1/2C Monterey Jack cheese, shredded
• Cherry tomatoes
• Ground black pepper
• Fresh cilantro

Directions

• In a small measuring cup, heat water to 115°F. Dissolve yeast and sugar in water, allow yeast to proof. Add flour and salt to the bowl of a stand mixer with dough hook attached. With mixer running on low, slowly add yeast mixture. If needed, add 1-2Tbsp olive oil to dough. Shape into a smooth ball and transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly one hour. In a small saucepan over medium heat, combine trimmed chicken breasts with seasonings and enough chicken broth, to cover meat. Cook, flipping after 10 minutes and shredding when meat is no longer pink. Return shredded chicken to liquid, reducing heat to medium-low, cooking off liquid. Transfer chicken to a small bowl. Whisk together 1C chicken broth and 2 Tbsp flour, add to a small saucepan with other sauce ingredients. Stir to combine. Cook over medium-low heat until mixture has reduced to roughly 1/2C. Stir occasionally. Transfer enchilada sauce to a small bowl, pressing plastic wrap to the surface to prevent a skin from forming. Set aside. Preheat oven to 425°F. Lightly grease 1 or 2 baking sheets, depending on if you are making one large or two small pizzas. Prepare pizza toppings by dicing onions, shredding cheese and slicing tomatoes. If making two pizzas, divide dough in half. Shape dough into desired size on prepared pan. Spread enchilada sauce over dough. Arrange onions, jalapeños and shredded seasoned chicken over sauce. Sprinkle with Parmesan cheese, Monterey jack cheese and mozzarella. Add chopped tomatoes and a sprinkle of ground black pepper. Bake for 15-20 minutes or until desired crispness is reached. Top off with fresh cilantro, slice and serve. Chill leftovers, reheating at 425°F for 6-8 minutes.