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Tex-Mex Sheet Pan Chicken Pizza
Tex-Mex Sheet Pan Chicken Pizza has a thick, soft crust topped with a spicy cream sauce, plus cooked chicken, vegetables, cheese, salsa, and pickled jalapeños. It’s so good!
Ingredients
2 pounds pizza dough (32 ounces), use store bought or follow our recipe here
4 tablespoons extra virgin olive oil, divided
2 cups whole milk, divided
1/2 cup jarred and drained pickled jalapeno slices, divided (mild or hot, your choice)
3 tablespoons butter
5 tablespoons all-purpose flour
1/4 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
Few drops of your favorite hot sauce
1 large white onion (about 8 ounces), cut in half top to bottom, then cut with grain in half circle slices
1 large yellow bell pepper, cut into thick short strips
1 tablespoon taco seasoning (see our homemade taco seasoning here or buy packaged)
6 ounces yellow cheddar cheese, shredded
1 pound cooked diced chicken meat (pulled from a rotisserie chicken, or roasted at home)
1 cup fresh salsa or pico de gallo, drained well
6 ounces Monterey jack cheese, shredded
1/2 cup cilantro, for garnish
Instructions
- Pull pizza dough from refrigeration and form multiple dough balls into one two-pound dough ball then shape on your counter into a rectangle.
- Place two tablespoons of the olive oil onto a standard 13×18 sheet tray and place dough rectangle on the oil and begin stretching and forming with your hands to fit the pan. The process will take time so start preparing your other ingredients and keep coming back and stretching to the edges of the pan.
- Place a few tablespoons of the milk in a small food processor and add ¼ cup of drained jalapeno slices and puree to smooth.
- Heat the remaining milk to hot in the microwave or in a small sauce pan and add the pureed mixture.
- In a medium to large sauce pan, melt butter over medium heat and add flour. Cook this over medium for three minutes, stirring often.
- Slowly add the hot milk while whisking to form a thick sauce.
- Stir in sour cream, salt, pepper and hot sauce and once combined, remove from heat and set aside.
- Start preheating the oven to 400 degrees F with oven rack in center
- In a large saute pan, place remaining two tablespoons of olive oil and over medium heat, add onion and pepper strips and saute to soften, but still with a little bite, about 5-8 minutes.
- Stir in the taco seasoning and set aside.
- Make one final stretch of the dough and press slightly up the sides. It will shrink back a bit which is fine. Let the dough rest for 20-30 minutes so it gets a little puffy.
- Use a rubber spatula and spread the sauce over the top of the dough to about a half inch from the edges.
- Sprinkle on all of the cheddar, all of the chicken, all of the drained salsa, the cooked peppers and onions, the Monterey jack cheese and the rest of the drained jalapeno slices.
- Bake for 20 minutes and start checking bottom and edges for browning. Bake for up to five more minutes as needed then place under the broiler to brown the top.
- Our pizza took exactly 23 minutes to bake and two minutes under the broiler with the pan left in the center of the oven during both steps.
- Sprinkle on cilantro before cutting.
- Cut in the pan or slide out onto a cutting board and cut 3X4 into 12 slices.
- Use a metal or hard plastic spatula to lift pieces out onto plates for serving. May need a knife and fork to eat.
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Find it online: https://www.afamilyfeast.com/tex-mex-sheet-pan-chicken-pizza/
