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skinnymixer's Mexican Chicken Pizza

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.  

skinnymixer's Mexican Chicken Pizza

skinnymixer's Mexican Chicken Pizza

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Course: Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 -6


Pizza cheese

  • 100 g cheddar cheese - cubed
  • 50 g parmesan cheese - cubed
  • 150 g mozzarella thinly sliced


  • 1 thinly sliced spanish/red onion
  • ½ tsp salt


  • Preheat oven to 210°C or 410°F, fan forced.
  • 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.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!