Chicken Enchilada Pizza

Ingredients

• Pizza Dough
• 2 1/2 cups bread flour
• 1 cup warm water
• 1 package active dry yeast
• 2 tablespoons olive oil
• 1 teaspoon white sugar
• 1 teaspoon salt
• Enchilada Sauce
• 1 cups chicken or vegetable stock or water
• 2 Tbsp. all-purpose or gluten-free flour
• 2 Tbsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. oregano
• 1/4 tsp. pepper
• Toppings
• Jalapeños
• 1/4 cup diced onions
• 1 cup mozzarella cheese (shredded)
• 1/2 cup pepper jack cheese (shredded (optional))
• 1/2 cup grape tomatoes sliced (optional)
• 1/4 cup black olives
• 2 tablespoons fresh cilantro (chopped)
• 1 cup rotisserie or shredded chicken

Instructions

1. 1

   To make the dough: Combine the flour, sugar, yeast and salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.Grease a large bowl with olive oil, add the dough and cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.

2. 2

   To make the enchilada sauce: While the pizza dough is rising being preparing the sauce. Whisk the broth or water in a small sauce pan. Add the spices and whisk to combine. Simmer over low heat until the sauce has thicken and reduced by half (about 10-15 minutes).

3. 3

   To assemble: Preheat oven to 500 degrees F. Grease and flour a medium size (about 12-14 inch) pizza pan. Shape dough on pizza pan. Spread a thick layer of enchilada sauce. Add the chicken and cheese. Top with desired toppings. Bake for 15-20 minutes or until the crust is golden and the cheese is bubbly. Top with fresh cilantro.