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+ servings

“Chickpotle” Mexican Pizza

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 35 minutes
Yields: 3 pizzas

Ingredients

  • 3 tablespoons olive oil divided
  • ¼ medium yellow onion minced
  • 1 clove garlic minced
  • 1 chipotle pepper canned in adobo minced
  • 1 8- ounce can tomato sauce also labeled tomato puree
  • ½ teaspoon honey
  • 2 ounces 1/4 cup light beer
  • 2 boneless skinless chicken breast halves halved crosswise
  • 3 9- inch whole wheat tortillas/wraps I like Toufayan Bakeries, but you do you.
  • ¾ cups marinara sauce
  • 1 cup + 2 tablespoons grated fresh mozzarella about 6 ounces
  • ¼ medium red onion very thinly sliced
  • ½ cup finely chopped pineapple
  • 1/3 cup freshly chopped cilantro

Instructions

  • Heat 1 tablespoon olive oil in a medium Dutch oven or saucepan over medium heat. When hot, add the onion and garlic and cook for 5 minutes until the onions are soft and translucent. Stir in the chipotle pepper, tomato sauce, honey and beer and bring to a boil. Lower the heat to a simmer and add the chicken, turning the pieces over to coat them in sauce.Cover with a lid and cook for 20 minutes until the chicken is cooked through.
  • Transfer the chicken to a cutting board and shred it into small pieces using two forks. Return the shredded chicken to the sauce and cook for 3-4 minutes until the meat has absorbed most of the liquid. Remove from the heat and briefly set aside.
  • Pre-heat your broiler, and position an oven rack about 6-8 inches beneath it.
  • Now it’s time to assemble your pizzas! You’re going to have to do these one at a time, friends. Heat 2 teaspoons olive oil a cast iron skillet (or oven-proof pan) over medium-high heat. When the oil is shimmering (but not smoking!), add a tortilla to the pan. Let it cook for 45 seconds to a minute until it starts to puff up slightly and get a little browned on the bottom. Spread the tortilla with ¼ cup marinara sauce and sprinkle with a third of the mozzarella. Add a third of the chicken mixture in an even layer, then add a third of the chopped pineapple.
  • Carefully place the skillet under the broiler and cook for 4-5 minutes until the cheese is melted and bubbling and the tortilla is nicely browned at the edges. (Please keep an eye on it, peeps, all broilers are different!)
  • Loosen the pizza from the skillet with a spatula and slide it onto a cutting board. Top with a third of the chopped cilantro. Repeat this process with the remaining pizzas. Slice each pizza into 6 slices (a pizza cutter is very helpful) and get after it.