We had a few nice days over the last week or two, which meant desperately wanting to cook outside. And that means pizza time! Through the winter it gets too cold here for me to use my little Ooni pizza oven. So these warmer days are very exciting (be prepared for multiple pizza posts over the next little while/all summer!). And this Chipotle Chicken Pizza was exactly what the doctor ordered as a cure for the stir crazy. This isn’t a sponsored post or anything, I just really love my Ooni. If you don’t have space for a full size outdoor pizza oven, I 100% endorse these little ovens!
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Finding Chipotle Peppers
I live in a pretty rural area, and cans of chipotle in adobo sauce can actually be tricky to find. My local supermarket occasionally has 2-3 cans, so when I find them I always buy a couple. Even if they aren’t in a recipe that week! For some reason though, lately they have shown up a bit more frequently. Maybe quarantine causes people to really crave chipotle so the demand has gone up? Whatever it is, I’m not complaining. It gave me a reason to come up with a quick chipotle pizza sauce!
I had considered roasting the chicken in the chipotle style sauce, but decided I wanted the sauciness on the crust. The chicken just gets a simple rub down with spices and herbs, then roasted and shredded. And this sauce recipe makes about 2 cups worth, so we had extra that is getting used on almost everything right now.
Smokey gouda was almost the cheese of choice. But then I decided I wanted all the fire taste to come from the actual fire of the oven. If I was to make this again in the oven on a pizza stone, I’d go with smoked gouda. Mike and I also think that a really high quality old cheddar would be awesome on this pizza. So if gouda isn’t something you can find, then try out some really old cheddar and tell us what you think!
We really did keep it simple with this one, and honestly you don’t need much more. For a great dough recipe check out my Basic Pizza Dough Recipe. And try this one out on your next sunny evening.
Note: This recipe will give directions for cooking the pizza in an oven on a Pizza Stone. If you have an Ooni or other pizza oven you can cook these pizzas the same way you would any other.
Chipotle Chicken Pizza
- Pizza Stone or Pizza Steal
- Pizza Peel
Chipotle Tomato Sauce
- 1 can Chipotle Peppers in Adobo Sauce
- 85 g Dry Packed Sun-dried Tomatoes re-hydrated in boiling water.
- 1/2 cup Maple Syrup
- 1/4 cup Ketchup
- 1 Boneless Skinless Chicken Breast
- 1/8 tsp each salt and pepper
- a pinch each chili powder and garlic powder
- 1/8 tsp oregano
- 1 tsp Olive oil
- Pizza dough for two 8" pizzas
- 1 cup Aged or Smoked Gouda grated
- Heat your oven to 400F.
- Coat the chicken breast in the spices and rub with olive oil.
- Place the chicken in a dish, cover and bake for 20-25 minutes. Until the chicken is firm and cooked through.
- Remove from the oven and cool until you can handle it. Shred it with two forks, and set aside.
Chipotle Tomato Sauce
- Combine the sauce ingredients in a blender and blend until almost fully smooth. Taste, and season with salt and pepper if you'd like.
Assembly and Final cooking
- Heat your pizza stone in the oven for 25 minutes at 550F. If you're using a pizza oven, then heat it up as directed for your particular oven. The following directions will be for in oven cooking.
- Sprinkle corn meal on a pizza peel. Stretch your first pizza dough out to 8" in diameter and place on a pizza peel.
- Spread about 2 tbsps of the sauce onto the dough. Sprinkle 1/4 of the gouda onto the sauce. Top the cheese with 1/2 of the chicken, and sprinkle another 1/4 of the gouda on top.
- Slide the pizza onto the hot stone, and bake for 5-7 minutes. Everyone's oven is different so keep an eye on your pizza so it doesn't burn, but don't be afraid of a little colour. You want to make sure the dough is fully cooked.
- Repeat with the second half of the ingredients on the second pizza dough.