Wednesday, August 21, 2013

Enchilada Pizza

What a crazy-wonderful-busy-fun summer I've been having! Lots of cake baking, party planning... more cake baking, traveling, beach fires, camp fires, BBQs and relaxation with friends and family. All the things that make summers so much fun! Now... in the midst of all that, I'm just a litttttle bit guilty of neglecting all of you - it's been over a month since my last post :O But have no fear, with summer winding down, and a back-log of posts ready to write and share, that stops now! Starting with this yum-tastic recipe, Enchilada Pizza!

This recipe is a result of 3 things:
#1. Realizing beans aren't so bad after all (especially when re-fried)
#2. Going through a brief Mexican food obsession
#3. Having pizza dough on hand but not wanting my usual goat cheese/sundried tomato/bacon/balsamic glaze version (which is pretty awesome too... just saying).

Anywho, after adjusting the amounts of certain ingredients, and giving it several taste tests, I can proudly post this to my blog. I love it and so does the hubby! I think I surprised him with this one, so yummy and so filling!

  • 1 small onion, thinly sliced 
  • Olive Oil
  • 1/2 tsp minced garlic
  • 1 19oz can of Black Beans, undrained/unrinsed
  • 2 Chicken Breasts, cubed
  • Salt & Pepper
  • Pilsbury Pizza Dough
  • 1/2 cup Carrot, grated
  • 1/2 cup Green Onion
  • 3/4 cup Red Bell Pepper, diced
  • 1/2 cup Whole Kernel Corn
  • 1 tbsp Lime Juice
  • 1/2 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1 tbsp Dried Cilantro
  • Cheddar and Monteray Jack Cheese, shredded (enough to cover pizza to your liking)
  • Sour Cream (optional)

1) First thing's first, preheat your oven to 350 degrees!

2) Next, you must prepare the re-fried beans. Saute the onion in a little bit of oil until it becomes translucent. Add the garlic and saute until garlic begins to brown slightly. Start spooning the beans straight out of the can into the pan and mashing them with a fork. Continue adding beans until can is empty and beans have thickened.

3) Next, prepare your chicken. Fry diced chicken breasts in a pan with salt, pepper and oil. Once cooked, set aside.

4) Roll pizza dough unto greased cookie sheet. Bake in the pre-heated oven for 5 minutes or until no longer sticky, and it's dry to touch. Remove from heat.

5) In the meantime, prep your pizza toppings. In a small bowl, combine carrot, green onion, bell pepper, corn, lime juice, cumin, chili powder and cilantro. Stir to ensure all veggies are well seasoned. Add reserved chicken and toss again.

Please note my lack of green onions... apparently I can't follow my own recipe!*shakes head in shame*

6) Now it's time to build your pizza! Start by adding the re-fried beans as your base.

7) Next add your enchilada mixture.

Much more colourful when using red bell peppers, though just as tasty with yellow and orange!

8) Top with cheese, then bake for another 10-15 minutes (oven times may vary). This will finish cooking the crust, heat your enchilada mixture and melt your cheese.

I may have added too much cheese... no, you're right, there's no such thing as too much cheese!

Drizzle with sour cream if you like or serve as is!

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