Saturday, November 17, 2012

Enchilada Chicken Parmesan Pizza


Did you enjoy that tasty, super cheesy, spicy Baked Enchilada Chicken Parmesan in my last post?

 I sure did. Me and my happy belly.

I still had a couple of leftover chicken parmesan fillets after that and when something is this good, why let it go to waste?


Guess what?  
If you're a pizza freak, then you're in for a real treat!

Pizza is a great way to use up those leftovers. 
All the flavors of that decadent Baked Enchilada Chicken Parmesan dish baked in one pizza. Or maybe two. 

And you can't go wrong with pizza. It's ALWAYS a crowd pleaser.

Delicious chunks of crisp cornmeal crusted chicken parmesan on a thin crust pizza 
oozing with fiery enchilada tomato sauce and gooey, melted cheese... 

There are no words to describe how insanely delicious this is! 
NONE.
 


And my friends gobbled it up in seconds (#WIN). 
They even complained that I didn't make enough pizza. They wanted more.

 They LOVED it!


ENCHILADA CHICKEN PARMESAN PIZZA
Original recipe from Food Wanderings In Asia

2 pre-made pizza dough crusts
1 tsp dried basil 
4 oz cheddar cheese, grated (divided in 2)
8 oz monterey jack cheese, grated  (divided in 2)
4 tbsp grated parmesan (divided in 2)
1 medium white onion, cut into cubes (divided in half for the 2 pizza crusts)
Salt and pepper to taste
chopped coriander / cilantro, topping

Preheat oven to 425 F. 

Chop your chicken parmesan fillets into small cubes. If some of the coating falls off, don't fret. Add the basil to the enchilada sauce. Stir well. Spread your enchilada sauce over one pizza crust. Top with the grated monterey jack cheese evenly, then the grated cheddar cheese, then the parmesan cheese.  Put the chopped cornmeal crusted chicken parmesan (and any tasty cornmeal bits that may have fallen off ) evenly on top of the cheese. Sprinkle the onions over the chicken. Top with a little bit more of the cheese. Then drop small dollops of the sauce on top of the cheese. Season with salt and pepper. 

Repeat all the steps for the other pizza crust.

Bake for 15 minutes until the cheese is melted. 
          
Then sprinkle some chopped coriander or cilantro just like so.


"Accidentally" cut the pizza into uneven slices .
(Then quickly grab the biggest slice for yourself when no one is looking. 
Shh! Don't tell anyone.)


Just kidding! I'm not that tricksy.
But I do suck at cutting and slicing food.

Here you go. Enjoy the pizza!



4 comments:

  1. you are so creative with your recipes

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    1. Thank you, Turmeric n Spice. :) Really appreciate your wonderful comments!

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  2. To my creative blogger friend, thxs for visiting.
    about the chickpea salad, JoAnn, you can omit asafetida in the recipe, it is not a mandatory ingredient. I really can't think of a substitute.

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    Replies
    1. Thanks, MCJ! :) I'm so excited to try it soon.

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