"Chickpotle" Tortilla Pizza

Chickpotle Tortilla Pizzas!!!!

Before I detail the deliciousness of magical tortilla ‘zas, I’d like to quickly outline an ideal scenario for consuming these bad boys. Picture this…

After reading this post, you send an email to your bestie/roommate/family members informing them that you’ll be fiesta-ing tonight, and if they aren’t total pussies previously engaged, they should join you. Then you stop messing around on the internet to be massively productive, making it possible to sneak out of work earlier than usual. Hallelujah.

You swing by the grocery store on the way home to pick up a handful of ingredients to make tortilla pizzas along with a few grapefruits and limes for a pitcher or four of margaritas. (If you don’t already have tequila at home-??!!-you’ll need to grab a bottle of reposado somewhere nearby.)

Upon arriving home, you fire up some tunes and get going on the chipotle chicken. Killing it. Once that’s simmering away on the stovetop, you whip up a batch of heady grapefruit margs to celebrate. Half an hour later, you assemble the Chickpotle Tortilla Pizzas, which only takes a few minutes even with your slight tequila lag. Still killing it!

One by one, pizzas go under the broiler, and bing, bang, boom. The games begin. You put on an aggressive pump up tune and present tortilla pizzas to your adoring dinner partners. They’re a little loose already, and they shower you with endless compliments on your masterful culinary skills. It’s the best night ever. 

ARE YOU SOLD???

(I’m just going to assume yes, which is one of the many perks of blogging.)

Even if you can’t make the above fantasy a reality, I urge you to try these tortilla pizzas at some point in the near future. Inspired by the Chickpotle pie from Spunto (thin crust pizza-maker extraordinaire), I’ve enjoyed this flavor party on many a Sunday night, and I felt it needed to be shared ASAP. The combo of marinara, mozzarella, fiery chicken breast, sweet pineapple and fresh cilantro is truly glorious, and thanks to the tortilla base, it’s surprisingly easy to pull off. Yes, the chipotle chicken takes about 30 minutes to cook, but that’s mostly hands-off time, and then you just crisp the tortillas in a skillet, load them up with toppings and broil for 4-5 minutes. Idiot-proof pizza, no dough making/rolling required!

This recipe makes three 10-inch (i.e. personal) pizzas, but those of you cooking for one (love you) should definitely still give it a whirl. You can make a single pizza, and then use the leftover chicken and toppings to make quesadillas, grilled cheese, nachos, salad, etc. the next day. So many creative options!

Just FYI, these pizzas also make killer appetizers for any and all casual get-togethers, including Sex and the City nights, weird football/sports hangs, and random pizza parties. We should all have more random pizza parties, no?

Before I go, I’d just like to point out that these Chickpotle wonders definitely fall on the healthier side of the pizza spectrum. Whole grain tortillas give you a nice little fiber boost while significantly cutting calories, the chicken provides plenty of lean protein, and there’s only a minimal amount of cheese involved. Assuming you exercise portion control, I’d go so far as to say they’re Dude Diet approved.

Fiesta on, friends.

Chickpotle Tortilla Pizzas: (Makes 3 pizzas)

Ingredients:
3 tablespoons olive oil, divided
¼ medium yellow onion, minced
1 clove garlic, minced
1 chipotle pepper canned in adobo, minced
1 8-ounce can tomato sauce (also labeled tomato puree)
½ teaspoon honey
2 ounces (1/4 cup) light beer
2 boneless skinless chicken breast halves, halved crosswise
3 9-inch whole wheat tortillas/wraps (I like Toufayan Bakeries, but you do you.)
¾ cups marinara sauce
1 cup + 2 tablespoons grated fresh mozzarella (about 6 ounces)
¼ medium red onion, very thinly sliced
½ cup finely chopped pineapple
1/3 cup freshly chopped cilantro

Preparing your Chickpotle Tortilla Pizzas:

-Heat 1 tablespoon olive oil in a medium Dutch oven or saucepan over medium heat. When hot, add the onion and garlic and cook for 5 minutes until the onions are soft and translucent.

-Stir in the chipotle pepper, tomato sauce, honey and beer and bring to a boil. Lower the heat to a simmer and add the chicken, turning the pieces over to coat them in sauce.

-Cover with a lid and cook for 20 minutes until the chicken is cooked through. Transfer the chicken to a cutting board and shred it into small pieces using two forks.

-Return the shredded chicken to the sauce and cook for 3-4 minutes until the meat has absorbed most of the liquid. Remove from the heat and briefly set aside.

-Pre-heat your broiler, and position an oven rack about 6-8 inches beneath it.

-Now let’s assemble these ‘zas! Unless you have 6 hands, you’re going to have to do them one at a time, friends. Heat 2 teaspoons olive oil a cast iron skillet (or oven-proof pan) over medium-high heat. When the oil is shimmering (but not smoking!), add a tortilla to the pan. Let it cook for 45 seconds to a minute until it starts to puff up slightly and get a little browned on the bottom. Spread the tortilla with ¼ cup marinara sauce and sprinkle with a third of the mozzarella.

-Add a third of the chicken mixture in an even layer, then add a third of the chopped pineapple.

-Carefully place the skillet under the broiler and cook for 4-5 minutes until the cheese is melted and bubbling and the tortilla is nicely browned at the edges. (Please keep an eye on it, peeps, all broilers are different!)

-Loosen the pizza from the skillet with a spatula and slide it onto a cutting board. Top with a third of the chopped cilantro. Repeat this process with the remaining pizzas.

-Slice each pizza into 6 slices (a pizza cutter is very helpful) and get after it.

“Chickpotle” Mexican Pizza

Author - Serena Wolf

Print recipe Save RecipeSaved!

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Yields: 3 pizzas

Ingredients

• 3 tablespoons olive oil divided
• ¼ medium yellow onion minced
• 1 clove garlic minced
• 1 chipotle pepper canned in adobo minced
• 1 8- ounce can tomato sauce also labeled tomato puree
• ½ teaspoon honey
• 2 ounces 1/4 cup light beer
• 2 boneless skinless chicken breast halves halved crosswise
• 3 9- inch whole wheat tortillas/wraps I like Toufayan Bakeries, but you do you.
• ¾ cups marinara sauce
• 1 cup + 2 tablespoons grated fresh mozzarella about 6 ounces
• ¼ medium red onion very thinly sliced
• ½ cup finely chopped pineapple
• 1/3 cup freshly chopped cilantro

Instructions

• Heat 1 tablespoon olive oil in a medium Dutch oven or saucepan over medium heat. When hot, add the onion and garlic and cook for 5 minutes until the onions are soft and translucent. Stir in the chipotle pepper, tomato sauce, honey and beer and bring to a boil. Lower the heat to a simmer and add the chicken, turning the pieces over to coat them in sauce.Cover with a lid and cook for 20 minutes until the chicken is cooked through.
• Transfer the chicken to a cutting board and shred it into small pieces using two forks. Return the shredded chicken to the sauce and cook for 3-4 minutes until the meat has absorbed most of the liquid. Remove from the heat and briefly set aside.
• Pre-heat your broiler, and position an oven rack about 6-8 inches beneath it.
• Now it’s time to assemble your pizzas! You’re going to have to do these one at a time, friends. Heat 2 teaspoons olive oil a cast iron skillet (or oven-proof pan) over medium-high heat. When the oil is shimmering (but not smoking!), add a tortilla to the pan. Let it cook for 45 seconds to a minute until it starts to puff up slightly and get a little browned on the bottom. Spread the tortilla with ¼ cup marinara sauce and sprinkle with a third of the mozzarella. Add a third of the chicken mixture in an even layer, then add a third of the chopped pineapple.
• Carefully place the skillet under the broiler and cook for 4-5 minutes until the cheese is melted and bubbling and the tortilla is nicely browned at the edges. (Please keep an eye on it, peeps, all broilers are different!)
• Loosen the pizza from the skillet with a spatula and slide it onto a cutting board. Top with a third of the chopped cilantro. Repeat this process with the remaining pizzas. Slice each pizza into 6 slices (a pizza cutter is very helpful) and get after it.