1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
Topping:
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
1/2 red onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 jalapeño, seeded and diced
2 garlic cloves, minced
1 (4 ounce) can of diced green chiles
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 cup of enchilada sauce (I use store bought! oh yes I do)
6 ounces sharp cheddar cheese, freshly grated
6 ounces monterey jack cheese, freshly grated
1 cup of grape tomatoes, quarted
1 cup of shredded lettuce
1 avocado, thinly sliced
sour cream or greek yogurt for topping
Dough: In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours. After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes. Topping & Baking: Preheat oven to 375 degrees. (I actually used a pizza stone and heated my oven to 450 degrees, and baked for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 375 degrees.) Heat a large skillet over medium-low heat and add olive oil. Add in onions, garlic and peppers with a pinch of salt and stir well. Cook until soft, about 5 minutes. Toss in shredded chicken with green chiles, cumin, paprika and chili powder. Stir to coat well and cook for another 5 minutes. Turn off heat. Spread a a thin layer – about 1/2 cup – of enchilada sauce all over the pizza dough. Cover in a small sprinkle of cheese, then top with the chicken and pepper mixture. Add remaining cheese on top evenly. Place in the oven and bake for 25-30 minutes, until cheese and crust is golden and bubbly. Remove and let cool for 5-10 minutes, then top with lettuce, tomatoes and avocado. Serve with an extra drizzle of enchilada sauce and sour cream or Greek yogurt.