The recent tornadoes and storms in Illinois have been devastating, and many of us are still shaken. In times like these, a little comfort goes a long way — whether it’s a kind word from a neighbor, cozy clothes and time with loved ones, or a familiar, comforting meal. My thoughts are with everyone who lost so much; I can’t imagine what they’re going through.
When I look for something to soothe a rough day, one thing always comes to mind: pizza. Homemade or delivered, thin crust or deep dish, hand-tossed or pan — I love them all. I can’t remember ever meeting a pizza I didn’t like.
During bad weather I hesitate to call for delivery. It feels wrong to ask someone to drive through heavy rain for a small tip. Instead I keep premade pizza dough in the freezer for nights like that. It’s an easy way to get warm, comforting food without making anyone else brave the storm.
One evening as a pizza baked, the smell of fresh yeast-filled dough filled our home. I adore that aroma — and apparently so does my partner, who joked about a candle that smelled like it. I laughed, imagining a candle labeled “yeast,” and said I’d buy one for myself even if it’s odd to others.
This crunchy thin-crust Chicken Enchilada Pizza is one of my favorite comfort options. It’s simple to prepare and perfect for curling up at home. While it bakes, slip into your favorite pajamas or sweats and settle in. When the pizza comes out of the oven, sit on the couch and enjoy it with a light, funny movie — no tearjerkers. This is a happy, comforting pizza.
That’s my idea of comfort: warm food, cozy clothes, and good company.
Chicken Enchilada Pizza
Ingredients
- Premade Pizza Dough*
-
½
Cup
Red Enchilada Sauce (use ½–1 cup to taste) -
2
Cooked and Shredded Chicken Breasts -
1
Red Bell Pepper
seeded and thinly sliced -
¼
Onion
thinly sliced -
2 ½
Cups
Shredded Mexican Blend Cheese -
Sliced Jalapeno
Chopped cilantro, diced tomatoes, and sliced avocado for garnish
Instructions
-
Preheat the oven to 500°F (260°C). Place a pizza pan or baking sheet in the oven while it heats — this helps create a crispier crust.
-
On a well-floured surface, stretch and press the dough into a 12–14 inch round.
-
When the oven reaches temperature, carefully remove the hot pan and lightly dust it with flour or cornmeal, then transfer the dough to the pan.
-
Spread about ½ cup of enchilada sauce over the dough. Evenly distribute roughly ¾ of the shredded chicken, and about ¾ of the sliced onions and bell pepper. Reserve some toppings to add later. Finish with a layer of shredded cheese.
-
Toss the remaining chicken with a little enchilada sauce, then arrange it on top of the cheese along with the reserved onions and peppers.
-
Bake for 12–15 minutes, until the crust is golden and crisp and the cheese is fully melted and bubbling.
-
Remove the pizza from the oven and garnish with chopped cilantro and sliced jalapenos. Let it rest for at least five minutes before slicing. After slicing, add diced tomatoes and avocado if desired. Serve warm.