Chicken Mole Pizza

I know what you're thinking. "Hey, that's neither chicken nor pizza!" You're right! This is actually what we had for dinner tonight - salmon stuffed with crab meat with a side of brown rice. I wish I could take credit for this, but Food Lion had this crab-stuffed salmon already nicely packaged up for me so that all I had to do was stick it in the oven! Quite delicious!

Here is the Chicken Mole Pizza:

I had my first Pampered Chef party this past Sunday! That was so much fun! We had a great turn out, and Stephanie (www.pamperedchef.biz/sbissette) made the Chicken Mole Pizza. This recipe features the new Pampered Chef Mole Rub, which is made up of coffee, cocoa and citrus - smells great and adds a nice, unique kick to whatever you use it with! 

As Stephanie demonstrated at the show, this recipe is really easy to make, and everyone agreed that it had a great flavor to it and turned out really tasty! We cooked two chicken breasts in the microwave and baked the pizza crust beforehand. I couldn't find the 11oz package of thin crust pizza crust, so I got a 13.8oz package of refrigerated pizza crust and it worked out just fine!

After a few chops and dices, just mix everything together, spread it on top of the pizza and you're good to go! One thing I liked about this recipe is that it has you mix the tomato sauce in with all of the other ingredients, rather than spread it on top of the dough first and then add the toppings. I think mixing it in with everything else gives a nice distribution of the sauce. We only put avocados on half of the pizza and let everyone sprinkle their own cilantro on their slices if they wanted it, since those are two ingredients that not everyone is crazy about. 

The pizza was a hit! A great idea of something to have if you have a group over at your house. I'll definitely be making it again!

Chicken Mole Pizza

Yield: 12 servings

2 cups corn chips

1 pkg (11 oz) refrigerated thin crust pizza crust

1 small onion

1-2 limes

1 can (8 oz) unsalted tomato sauce

3 tbsp Mole Rub

2 cups diced cooked chicken breasts

1 1/2 cups shredded mozzarella cheese

1 avocado

2 plum tomatoes (optional) 1/2 cup loosely packed fresh cilantro (optional)

1. Preheat oven to 450°F (230°C). Place corn chips into large resealable plastic bag; press to crush chips. Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Sprinkle crushed chips evenly over dough; press to adhere. Bake 8–10 minutes or until crust is light golden brown.

2. Meanwhile, coarsely chop onion using Food Chopper. Juice limes to measure 1 tbsp (15 mL). In Classic Batter Bowl, combine lime juice, tomato sauce and rub using Small Mix ‘N Scraper®. Add onion and chicken; mix well.

3. Remove pan from oven to Stackable Cooling Rack. Top crust evenly with chicken mixture and cheese. Bake 8–10 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.

4.  Meanwhile, dice avocado using Utility Knife. Seed and dice tomatoes; chop cilantro, if using. Top pizza evenly with avocado. Sprinkle tomatoes and cilantro over pizza, if desired. Cut pizza into 24 pieces with Pizza Cutter; serve using Mini-Serving Spatula.