Enchilada Pizza: A Simple Recipe To Liven Up Your Next Pizza Night
This pizza is an easy and tasty twist on regular pizza. With a tomatillo-based sauce and simple but delicious toppings, it is a great way to make pizza night more exciting. You can make your own pizza base or simply buy a ready-made one if you're short on time.
This tomatillo sauce recipe is a great substitute for regular tomato sauce. You may have some leftover from this recipe, and I highly recommend that you smother your next omelette with it, put it on top of enchiladas or simply eat it with tortilla chips.
You can also keep the toppings simple and just scatter mozzarella cheese over the sauce. It'll still be one of the best things you've ever put in your mouth.
- 1 pizza base
- 2 jalapenos
- 10 tomatillos
- 1 small onion, roughly chopped
- 1 clove garlic, roughly chopped
- small bunch cilantro, roughly chopped
- 1/2 red pepper, diced
- 1 lb chicken, shredded
- 1 cup chihuahua cheese, grated
- cilantro, chopped
- First, make the sauce. Boil the tomatillos and jalapenos together for about 10 minutes, or until tender. Drain, then remove the tops from the jalapenos and the husks from the tomatillos.
- Roughly chop the onion, garlic and cilantro. Put them in the blender along with the tomatillos and jalapenos and blend until pureed.
- Transfer the sauce to a saucepan and simmer until thickened, around 10 minutes. Meanwhile, boil the chicken until cooked through (around 10 minutes, cut in half to check).
- Spread the sauce on your pizza base, reserving around 1/2 cup, and top with the grated cheese. Shred the chicken with a fork, and combine with the reserved sauce. Add to the pizza. Finally, scatter the diced red pepper over the top.
- Put the pizza in the oven at 325 degrees and cook for about 15 minutes or until the cheese is melted and the crust is golden brown.
- Serve immediately, with an optional garnish of chopped cilantro.