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I love using this chicken on everything—not just as a pizza topping, but over rice and baked potatoes too. It’s super flavorful, is a stunning color, and the sauce also works well with other leftover chicken. Chipotles are smoky and a bit spicy, and they’re sold in a can in national markets (look for chipotle peppers in adobo sauce). Store leftover chipotles in the refrigerator and use them to add flavor to meat marinades, chili, and dips. (Pro tip: Mix mayonnaise, roasted garlic, and chipotles for an incredible smoky dip.)
1 raw store-bought pizza dough or cooked pizza crust
1 rotisserie chicken, shredded, or other leftover grilled chicken
1 tablespoon canola oil
1 yellow onion, chopped
1–2 chipotle peppers (from a can), chopped
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon ground cumin
1 teaspoon kosher salt
1 (14.1-ounce) can Tuscanini Diced Tomatoes or fireroasted tomatoes
1/2 cup chicken stock
1/2 cup Gefen Almond Milk or soy milk
1/2 cup distilled white vinegar, such as Gefen
1/2 cup water
2 tablespoons sugar
1/2 teaspoon kosher salt
2 small red onions, thinly sliced
sliced jalapeño peppers
canned black beans, drained
fresh cilantro, chopped
truffle or spicy mayonnaise, such as Gefen
Preheat oven to 450 degrees Fahrenheit.
On a greased baking sheet, press the pizza dough into your desired shape, until it’s about 1/8 inch thick. Bake for 17–21 minutes and set aside.
In a large sauté pan, heat the oil over medium-high heat. Add the onions and sauté until they begin to soften, about three minutes. Add the chipotles, garlic, cumin, and salt, and sauté until fragrant, about one minute. Stir in the tomatoes, stock, and almond milk and cook about two minutes, until the mixture comes to a simmer and thickens slightly. Add the chicken and stir to coat well. Cook until the sauce has thickened, about five minutes.
In a small saucepan, combine the vinegar, water, sugar, and salt over medium-high heat. Bring to a simmer. Add the onions and turn off the heat. Transfer everything to a glass container. Set aside to cool completely, then store in the refrigerator for up to one week.
Preheat oven to 350 degrees Fahrenheit. Top the crust with the chicken/sauce, and add jalapeños and black beans.
Warm the pizza for about five minutes, then finish with cilantro and a drizzle of truffle mayonnaise or spicy mayonnaise. Slice and serve warm.
Photography by Chay Berger
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