Ancho Chili Enchilada Pizza
The Ancho Chili Enchilada Sauce for this recipe comes from Foodie Crush. We've made their Chilaquiles with Ancho Chili Enchilada Sauce multiple times and this recipe is a perfect use for the leftover sauce. The smokey and sweet ancho chilies add a unique flavor to the enchilada sauce but this would be good with any type of enchilada sauce. Dave dreamed up this pizza and we finally had the time to make it today since we were off work for Labor Day. The carmen pepper and cherry tomatoes came from our CSA as well as the garlic and onion in the Ancho Chili Enchilada Sauce. All of the ingredients went together really well for this twist on a vegetarian enchilada.
Vegetarian and Cooking original.
-2 thin pizza crusts from Brooklyn Bred or one round pizza crust
-1/2 avocado, cubed
-1/3 cup black beans
-1/3 cup corn
-2 ounces cheddar
-2/3 cup ancho chili enchilada sauce (recipe below)
-12 cherry tomatoes, sliced in half
-1/2 green pepper, e.g. carmen pepper, cut into rings
-Dash each of chili powder, black pepper, cumin, and paprika
For the Ancho-Enchilada Sauce (you will have extra sauce, it's great on anything)
-2 cups hot water
-4 dried Ancho chiles stemmed and deseeded
-3/4 roughly chopped sweet onion
-1 15-ounce can fire-roasted tomatoes
-4 cloves garlic smashed
-1 tablespoon honey
-2 1/2 teaspoons salt
For the sauce:
In a blender add the hot water and the dried chiles. Allow the chiles to sit for 10 minutes in the hot water then add the onion, fire-roasted tomatoes, garlic, honey, and salt. Blend until smooth.
For the pizza:Preheat the oven to 400 degrees. Wash the black beans, defrost the corn if frozen, and grate the cheddar cheese. Spread enchilada sauce, divided evenly between the two crusts, over the entire surface of the crusts. Similarly dividing between the crusts, distribute the cheese, green pepper rings, tomato halves, corn, and black beans. Sprinkle with a dash each of chili powder, black pepper, cumin and paprika. Bake for 8 minutes. Top with cubed avocado to serve.