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Home Italian Dipping Sauce

Enchilada Pizza Recipe

Ingredients

How to make it

  • You should have made the Enchilada sauce a day in advance, especially if you're using fresh herbs, you do know its spring so you are using fresh herbs right? Anywho, since I don't have this particular Enchilada saucipe on here anywhere else I'll run you through it real quick.
  • In a pan on medium heat add the oil and sautee that half onion you chopped up nice and fine, until its nice and fragrant.
  • Mince some garlic into that pan, add some cumin and chilli powder and allow its aroma to bloom, like a spring romance.
  • Now quickly add the celery, sun dried tomatoes, jalapeno and red pepper to stop the onions and garlic cooking. Celery has a lot of water, so it'll at least temporarily stop the onions and garlic from cooking further. This is why some people recommend doing the onions first in a Cajun dish instead of just throwing it all in. Frankly the celery was added to the sauce mostly to give me the time to blend the other veg flavours before adding water, and well hey I already had 2 parts of the trinity here.
  • Add water, bring to a boil, then drop back down to simmer for 20 minutes or until desired consistency.
  • If you're using fresh herbs you add them after the cooking because they don't need much heat, you could throw them in while the sauce simmers down if you want. Adjust the salt/pepper and citrus, purree and then into the fridge for at least 2 hours, don't peak cause the sauce is consummating its love.
  • I think there are enough recipes for pizza dough all over the net, and now a days the stores provide some pretty good pizza dough. I will say though that you should let the dough hang out in the fridge for a day with the sauce, so that it gets nice and relaxed and easy to stretch.
  • pre heat your oven to 550, if you can.
  • Stretch your dough to a circular shape and put it on a pan that you used flour on to keep the dough from sticking.
  • Brush the top with oil, and place it in the oven for about 2-3 minutes to get the dough to begin rising, so you're whole crust will be fluffy with air bubbles.
  • Flip the dough so the oil that you used to protect the exposed side of the dough from the heat is now on the bottom waiting to fry the crust.
  • Spread your enchilada sauce evenly over the dough, it should be vibrantly red but not too thick, otherwise the cheese will form little islands.
  • Spread the cheese over the sauce, you should just see the sauce underneath, more and you smother the flavour of that sauce you made.
  • Chop up your chicken and distribute it evenly over the pizza.
  • Now put the pie back into the oven, for 5 minutes at the top rack, or until the cheese is all nice and caramalized. Dust it with the smashed nachos, and move it to the bottom. Check every three minutes until the bottom is just starting to turn golden brown.

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The Cook

sckewer Guelph, CA

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