D. cooked this pizza up for us this weekend. He got the idea from a co-worker, who asked him what he would put on a Mexican pizza. He calls it Enchilada Pizza, since it uses enchilada sauce to keep the ingredients together. This is what he used:
- Boboli – type Pizza Crust. He used one that was slightly thinner, but definitely less bumpy.
- Refried Black Beans. A new favorite in our house… much preferred over the standard refried pinto beans.
- Enchilada Sauce. Yum.
- Pulled Chicken. Cooked first, cooled, then pulled, and reheated in the Enchilada Sauce for a spell.
- Shredded Cheddar Cheese
- Shredded Chihuahua Cheese – A Mexican melty goodness type of cheese.
- Green Onions
- Black Olives (Optional – which for me, means absent)
D. mixed the beans with the enchilada sauce and some cheese, and heated it in the microwave to make it creamy and spreadable. The cooked chicken was simmering in some more enchilada sauce during this time. Next, the bean mixture was spread over the pizza crusts. I spread the saucy chicken on top. We sprinkled the cheeses on, and then added the green onions and olives. I personally may have added some mushrooms on my pizza, but then there’s not much many cooking situations where I won’t add them. Cook in oven, let cool slightly and enjoy!
This meal came out very well, as it was very tasty. I had thought of adding salsa to the mix, although as D. said, it may have made the sauce too watery. Something to play with… The enchilada sauce is definitely an ingredient to continue playing with, in the kitchen, in general.