Mexican Pizza

by on June 4, 2016
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This is a Blue Corn Chicken Enchilada similar to the one served at the Rooftop Pizzeria in Santa Fe, NM.


  • 1/2 C cornmeal
  • 1 C High Gluten Flour
  • 1 tsp salt
  • 2 TBL EVOO
  • ice cold water
    TOPPINGS to taste
  • Alfredo sauce
  • Shredded chicken
  • Asadero cheese
  • Green chilies
  • Cotija cheese
  • 1/2 onion – sliced thin


  1. Pulse all dry ingredients in food processor
  2. With the food processor running, drizzle in EVOO
  3. While running, drizzle the the ice water until the dough starts to ball up
  4. Sprinkle cornmeal on the counter
  5. Take dough ball out of food processor and knead it by hand until it starts to become more elastic
  6. Wrap it in plastic wrap and let it rest on the counter for ten minutes
  7. Roll out on an upside down cast iron skillet
  8. Bake 10 minutes at 350º
  9. Meanwhile, prepare your toppings
  10. Remove the pizza base and set on counter
  11. Turn up oven to 500º
  12. Put an Alfredo base on the pizza, then the other toppings
  13. Put back into the hot oven for 5-8 minutes
  14. Cut with pizza cutter and slide onto plates to serve

Find more like this: Casseroles and Pan Dishes, World Cuisine

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