The perfect thin crust pizza, topped off with a variety of favorite taco fixings, including seasoned shredded chicken, salsa and more.
Prep Time1hr10mins
Cook Time20mins
Total Time1hr30mins
Course: Main Course
Cuisine: American
Keyword: Pizza
Servings: 6plus
Ingredients
Dough:
1Cwater
1tspactive dry yeast
1/2tspgranulated sugar
1tspolive oil
2 1/2Call purpose flour
2tspfine sea salt
For the chicken:
1chicken breast
3/4tspchili pepper
1/4tspcayenne pepper
3/8tspground black pepper
1/4tspgarlic powder
1/4tsponion powder
3/4tspsalt
chicken broth
Pizza:
Shreddedseasoned chicken
Salsa
Whole milk mozzarellashredded
Monterey Jack cheeseshredded
Jalapeño slices
Ground black pepper
Green onions
Tortilla strips
Instructions
In a measuring cup, combine water heated to 115°F with yeast, sugar and olive oil. Allow mixture to sit for 5-10 minutes.
Using a stand mixer with dough hook attachment, add 2 1/4 cups flour and sea salt. With mixer running on low, slowly add liquid mixture. Continue mixing, increasing speed and adding an additional tablespoon of flour at a time, up to 1/4 cup, until the dough is smooth and no longer sticking to the sides of the bowl. Transfer to a lightly greased bowl. Cover and allow to rise until doubled in size, roughly one hour. Use immediately or transfer to refrigerator to sit for 24-48 hours (allowing for a more flavorful dough).
To a small saucepan, add chicken, spices and enough chicken stock or water to cover. Cook over medium heat, removing chicken when no longer pink to shred. Return shredded chicken to saucepan, soaking in the seasoned liquid. Increase temperature slightly, continuing to cook until liquid boils off. Remove chicken, set aside.
Preheat oven to 425°F. Lightly grease a large baking pan. If making one large pizza, stretch to desired shape and size. If making two smaller pizzas, divide dough in half and shape to desired shapes and sizes. Bake crust for 8 minutes as is. Remove and top off as desired using amounts below.
*Amounts listed below are each for one small pizza, double amounts if only making one large pizza.
Salsa taco pizza:
Lightly spread 5-6 Tbsp salsa over prepared dough. Top off with half of the shredded seasoned chicken, 1/2 cup freshly shredded whole milk mozzarella, 1/4 cup Monterey Jack cheese, jalapeño slices, chopped green onions and a sprinkle of ground black pepper.
Tortilla taco pizza:
Lightly brush olive oil over prepared dough. Add half of the shredded seasoned chicken, 1/2 cup freshly shredded whole milk mozzarella, 1/4 cup Monterey Jack cheese, seasoned tortilla strips, chopped green onions and a sprinkle of ground black pepper.
Bake prepared pizza for an additional 10-15 minutes or until desired crispness is reached. Slice and serve warm with optional sour cream.
Notes
Recipe serves 6-12, yields 2: 8-inch pizzas.An original recipe from Baked by Rachel