We pretty much just made up the recipe on the fly – and it turned out SO WELL! I hope you enjoy it as much as we did…
Ingredients:
- Whole wheat crust or uncooked whole wheat dough (we used uncooked dough that was in the refrigerated pasta section of the grocery store but I’m sure boboli would work okay too)
- green enchilada sauce, canned
- 1 large chicken breast, chopped into approx 1″ cubes
- 3-5 peeled, de-seeded, and chopped hatch roasted green chiles (we used med-hot)
- 3 heaping tbsp canned yellow corn
- 2 tbsp chopped onion
- 4 cloves garlic, chopped or quartered
- 2 medium sized roma tomatoes
- 1/2 cup mexican cheese
- 1/4 cup queso fresco
Directions:
-if you bought uncooked dough let it sit at room temp for 15-20 minutes; then shape dough and put on a pizza baking pan
-preheat the oven to 450* or whatever temp your dough says to do
-season and brown the chicken (only cook partially since it will cook in the oven too) – we used all kinds of seasonings – wing it!
-set chicken aside when finished
-once the oven is preheated, cook un-topped dough partially to avoid soggy crust (the crust we bought had a recommended total cook time of 12-15 minutes so we precooked for about 6)
-while crust is precooking, chop the following: chiles, onions, garlic – we sliced the tomatoes much like you would for an italian pizza but we think we might try chopping them next time…give it a shot!
-in same pan as chicken, slightly sautee onion and garlic…set aside when finished
-when ready, top the pizza:
green enchilada sauce
garlic and onion mixture
mexican cheese
chicken
corn
tomatoes
chiles
queso freso
-cook for remaining time as directed by your crust instructions
***alternate suggestions: you could also try red enchilada sauce instead of green…another idea would be to put avocado on top of the pizza before serving 
-then enjoy!! Woo!













































