For as long as I can remember, homemade pizza has been a weekend tradition in my home. No matter what we top it with, my guys know that when they smell a delicious homemade pizza crust in the oven, dinner is going to be amazing. For years now, I’ve been making my own pizza crust using Fleischmann’s® RapidRise® Yeast. In case you’re not familiar with how easy it is to make your own light, flaky, perfectly baked pizza crust using this magic ingredient, I wanted to take a minute to share with you how my family makes pizza night spectacular. In addition to showing you how I make pizza crust from scratch in less than 30 minutes, I also want to share my family’s current pizza obsession, which just happens to be easy and delicious Chicken Enchilada Pizza.
So, I know what you’re thinking….enchiladas and pizza are two totally different food groups, and you’re right, but that doesn’t mean that they shouldn’t go together. In fact, this fun recipe combines one family favorite (homemade pizza) with another family favorite (chicken enchiladas) to create the ultimate meal that none of my guys can resist. While the twist is unique (and totally worthy trying), I’ll be honest and tell you that what makes this pizza amazing is the homemade crust made with Fleischmann’s® RapidRise® Yeast.
In my opinion, nothing tastes better than homemade, and since I know how easy it is to create homemade pizza crust as the base for this Chicken Enchilada Pizza with Fleischmann’s® RapidRise® Yeast, I’m already assured a meal that’s magnificent! So, let’s make it!
- 1¾ to 2¼ cups of all purpose flour
- 1 envelope of Fleischmann's® RapidRise® Yeast
- 1½ teaspoons of sugar
- ¾ teaspoon of salt
- ⅔ cup very warm water
- 3 tablespoons Canola oil
- 1 cup of enchilada sauce
- 2 cups of shredded chicken
- 1 medium sweet onion
- 1 can of minced green chilis
- 1 cup of Monterey Jack Cheese
- Cilantro and Avocado for garnish
- Preheat the oven to 425.
- Add 1 cup flour, one envelope of Fleischmann's® RapidRise® Yeast, sugar and salt to a large bowl and combine.
- Pour in very warm water and oil.
- Mix until blended.
- Gradually add in the remaining flour until it makes a soft dough that is slightly sticky.
- Knead until the dough is smooth and elastic (about 4 minutes).
- Allow the dough to rise for 10 minutes.
- Grease a pizza pan and spread the dough on the pan, flouring your hands as you go.
- Continue to spread the dough until it is about 12 inches wide.
- Pinch the sides the create a raised crust.
- Spread ½ cup of enchilada sauce on the dough.
- Shred the chicken and dice and cook the onion.
- Add them to a bowl along with the green chilis and ½ cup of enchilada sauce.
- Mix well.
- Top the pizza with the chicken mixture, spreading evenly over the crust.
- Sprinkle the cheese evenly over the top.
- Bake in the oven for 12-15 minutes or until crust is golden brown.
- Remove from the oven and top with cilantro and avocado.
- Cut and serve.
This Chicken Enchilada Pizza is so simple to make and let me tell you, the crust is amazing! To start my crust, I preheated my oven to 425 degrees. Then I simply added one cup of flour, my envelope of Fleischmann’s® RapidRise® Yeast, my salt and sugar to a bowl and combined it well.
For those of you who haven’t used Fleischmann’s® RapidRise® Yeast, it makes creating pizza crusts from scratch (and other baked goods that require yeast) so easy. With Fleishmann’s 150 years of experience, they take all the guesswork out of making quality, yeast recipes that you’ll be proud to share. There is no need to be an advanced baker to make the most delicious baked goods when you have this secret ingredient in your pantry! I love that I can simply tear off the top of an envelope, pour it in and be guaranteed delicious homemade pizza crust in less than 30 minutes!
Once I had combined my dry ingredients, I followed the directions on the package and added in the warm water. It’s important to note that the water should not be scalding. If your water is too hot, it will kill the yeast. If you have a food thermometer on hand, it’s a great idea to use it, but if not, just make sure the water is warm but not hot. For the dough to be perfect, add water heated to 120-130 degrees F and follow the recipe instructions, and if available, always use a thermometer to check the temperature. Your yeast should not be expired or else it won’t work as well and won’t get that “rise” that you need.
Once I had poured my water in, I added in my Canola oil.
Then I simply combined the ingredients well until they formed a wet, sticky dough.
Once my base dough was created, I added in the remainder of my four a little at a time, mixing as I went until it formed the shape of a ball and was slightly sticky to the touch.
While this step requires you to eyeball and feel to know when things are ready, you really can’t mess it up when you’re using Fleischmann’s® RapidRise® Yeast. Once my dough was the right consistency, I used my bread hook on my mixer to knead it for about four minutes, just long enough for it to become smooth and elastic. Now, if you don’t have a mixer with a bread hook, don’t worry! Just knead the dough by hand for those four minutes.
Once the dough was smooth and elastic, I set it aside and allowed it to rise for ten minutes. While my dough was rising, I created the topping for my Chicken Enchilada Pizza. I like to keep things simple with this dish, so I used shredded rotisserie chicken as my base. Once I had two cups of chicken shredded, I added in a cooked, diced onion and a can of diced green chilis. After pouring 1/2 cup of enchilada sauce over the top, I mixed it all together.
By this point, the homemade pizza dough had risen perfectly, so I transferred it to a greased pizza sheet.
After adding a little flour to my hands (or the kids’ hands because they love to help with this step), I spread the dough until it was about 12 inches wide. Then I simply pinched the sides to create the outside of the crust and was ready for toppings.
I don’t like my toppings to overpower my crust, so I spread a thin layer of enchilada sauce on the crust (about 1/4 to 1/2 of a cup).
The enchilada sauce then got topped with the chicken, onion, chili and enchilada sauce mixture I made earlier.
Then I simply sprinkled on my cheese and popped my Chicken Enchilada Pizza onto the bottom rack of my oven and allowed it to cook for 12-15 minutes or until the crust turned golden brown.
Once the pizza was cooked perfectly and the crust was golden brown and slightly firm to the touch, I removed it from the oven, topped it with cilantro and avocado and served up this perfectly homemade pizza that brings back so many family memories.
Let me tell you, the crust of this pizza is perfect! It’s so easy to make, so delicious and it’s what makes homemade pizza my family’s favorite type of pizza.
As we cut into it, the only thing better than the soft crunch of the outer crust was the perfectly cooked interior topped with delicious toppings. It’s really a taste that can’t be beat!
Seriously, out of all the things I bake in my kitchen, this homemade pizza crust made with Fleischmann’s® RapidRise® Yeast is one of the most requested, and it’s so easy to see why! With a perfect texture in the crust paired with delicious toppings, this meal is a winner any time I make it.
Whether you’ve been making homemade pizza for years or have never given it a try, I encourage you to try this recipe and discover how Fleischmann’s® RapidRise® Yeast makes it easier than you ever imagined to create delicious, crispy, homemade pizza in less than 30 minutes. If your family is like mine, this will become a meal that brings you all together in a way that nothing else can.