This Mexican Chicken Pizza is really quite delicious and the best part is that you know exactly what is in it. Making your own “take-away” style pizza is simple to do and a great way to use up ‘left-overs’. Cooking from scratch is one of the many benefits of owning a Thermomix, Bellini, Kitchenaid or any other thermal cooker.
Add cheddar and parmesan cheese to mixer bowl, grate 15 sec/speed 8/MC on.
Cover base of rolled out pizza dough with pizza sauce, then lay down thinly sliced mozzarella.
Sprinkle with a little of the grated cheese mixture, just enough to lightly cover the base.
Follow with mexican shredded chicken and red onion.
Sprinkle over salt and mexican spice mix and then remainder of cheese.
Finish with lashings of chipotle mayo over the top of the pizza.
Bake 10-15 min in the oven.
This recipe makes two large pizzas and is a great way to use up leftover mexican shredded chicken. I really like the basic pizza dough found in the EDC. Bellini Users Use your sharp blade for this recipe. Pizza Cheese At step 1 use speed 9.